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.

Harvested in California during the massive almond pollination event in February. This honey is widely misunderstood—pure almond honey contains amygdalin and can be bitter. However, the honey harvested is often a mix of almond and early wild mustard. It is dark, nutty, and strong-flavored, primarily used by commercial bakeries rather than sold as a table varietal.

Sourced from the North American Basswood tree (Tilia americana), found from the Midwest to the Northeast. Produced during a short, intense flow in early summer, this water-white honey is famous for its biting, distinctive flavor that lingers on the palate. It is highly active enzymatically and is prized by connoisseurs for its complex, woody, and slightly minty notes.

Gathered from raspberry farms and wild patches in the Northern U.S. and Canada. The nectar flow is strong in early summer, producing a light amber honey. It is uniquely smooth and mellow with a delicate fruit finish that lacks the acidity of the berry itself. It is a favorite for sweetening delicate pastries and vinaigrettes.

Produced in the cool, moist climates of the Northern U.S. (like New York and Ohio) and Canada. Harvested late in the season, this honey is dark purple to black. It is valued for its high antioxidant content, often exceeding that of lighter honeys. The flavor is pungent, earthy, and malty, comparable to molasses, and is widely used as a natural cough suppressant.

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.