As you might guess, we’re best known for our honey. It’s pretty simple really. Our bees collect pollen and nectar from the flowering plants within foraging range of their hives. There is a vast diversity of native flowering plants in those areas. The honey produced is a mix of unique flavors that result in a complex harmony to delight any honey connoisseur’s taste buds.
We don’t filter or heat our honey. This is the way honey has been consumed since prehistoric times; the same flavors demanded by ancient Egyptian pharaohs and royalty throughout the ages.
It truly was a series of serendipitous events that led us to the production of honey vinegar. While researching another vinegar project I came across an early twentieth century manuscript extolling the virtues of honey vinegar.
The author wrote ‘Honey, of all saccharine substances, containing as it does all of the essentials for harmonious bouquet and flavour, is the one par excellence from which we might expect to produce an ideal vinegar. The result is found amply to justify the anticipation and that its superiority in these respect will be duly appreciated by the connoisseur in salads and condiments goes without saying, but indeed, so marked is this distinction that I venture to think it would be readily admitted by all who gave it a trial.’
He went on to say ‘for table use, for sauces and salads, where delicacy of flavour is appreciated, and for medicinal purposes where pureness and wholesomeness are essential, I venture to say that no vinegar can be compared with that produced from Honey.’
Using a modified ‘Orleans’ method whose roots go to the eighteenth century, we produce our honey vinegar. This slow, natural process takes anywhere from eight months to a year to complete but results in the finest quality vinegar. During the acetic fermentation process a gelatinous layer, called a ‘mother of vinegar’ forms on the surface of the curing vinegar. Although we do not intentionally add any of the vinegar mother to our bottled vinegar, you will surely see remnants and residues from it, as our vinegar is neither filtered or heated. All of the good stuff remains.
Each spring experienced and new beekeepers alike come to our home apiary to buy bees.
We sell nucs each spring. Our nucs, short for nucleus, consist of 5 frames of drawn comb, some stored honey, some pollen, developing brood in all stages, bees and a queen. For pricing and availability email email@example.com
Each spring we sell cypress beehive equipment including frames, foundation, hive parts, smokers, veils and hive tools. For pricing and availability email firstname.lastname@example.org