A broad category of honey that has been steeped or blended with external ingredients after harvest. Unlike varietal honeys where the flavor comes exclusively from the flower nectar collected by bees, infused honeys derive their dominant taste from added herbs, spices, fruits, or peppers (such as chili for "Hot Honey" or vanilla beans). The base is typically a mild Clover or Wildflower honey, chosen specifically to allow the infused ingredient to shine without competition.

The "Gold Standard" of honey, harvested exclusively from the White Tupelo trees in the Apalachicola and Ogeechee river basins of Florida and Georgia. Produced during a brief two-week window in spring, this light golden honey is famous for its high fructose ratio, which prevents it from granulating. It has a smooth, buttery texture and a complex floral flavor with hints of pear.

The ultimate seasonal snapshot of a region. "Wildflower" is a poly-floral variety, meaning the bees visited typically dozens of different blooming species to create it. Because the nectar sources vary by location and time of year (Spring vs. Autumn), the color can range from golden to dark amber, and the flavor is robust, complex, and full-bodied.

This designation refers to how the honey is processed rather than a specific floral source. Raw honey is unpasteurized and unfiltered, taken straight from the hive. Because it is never heated above natural hive temperatures (approx 95°F), it retains all its natural enzymes, antioxidants, local pollen, and propolis. It is typically opaque or cloudy due to these suspended particles and offers a more textured, robust experience than clear, commercial honey.