Native to the Pacific Northwest, Canada, and Alaska, harvested in late summer. The plant is a "pioneer species" that grows aggressively in burned-over areas. The honey is known as the "Champagne of Honeys" for its water-white color, smooth texture, and delicate, tea-like flavor. It is a premium varietal that is increasingly rare due to habitat changes.

This is an artisanal style rather than a floral variety. Raw honey (typically a mild wildflower or clover base) is aged in charred oak barrels previously used to age spirits like bourbon, whiskey, rum, or brandy. Over several months, the honey absorbs the smoky, vanilla, and woody essences from the oak and the subtle kick of the spirit, creating a sophisticated, non-alcoholic gourmet syrup.

Gathered from the wild brambles of the Pacific Northwest and the Appalachian mountains during early summer. This honey is typically light to medium amber and captures the essence of the berry patch. It offers a rich, smooth texture with a fruity, rounded flavor profile. It is considered a "thick" honey and pairs exceptionally well with strong cheeses like Stilton.

A seasonal poly-floral blend harvested from regions with diverse berry agriculture (such as the Pacific Northwest or Northeast). Bees forage simultaneously on blueberry, blackberry, raspberry, and strawberry blooms. The resulting honey is amber-colored with a distinct "jammy" sweetness and a subtle tart fruit finish that is more complex than any single berry varietal alone.

Produced in the warm citrus belts of Florida, California, and Texas. This honey is harvested in the spring when the air is thick with the scent of orange blossoms. It is light amber and highly aromatic, tasting distinctly of citrus fruit and flowers. It is one of the most popular table honeys in America, often synonymous with "Florida Honey."