Produced in the Appalachian region and parts of Europe from the short-blooming Black Locust tree. It is one of the clearest honeys available, often appearing water-white. Due to its very high fructose-to-glucose ratio, it resists crystallization for years, remaining liquid longer than almost any other variety. Its flavor is incredibly mild and sweet, often described as having vanilla or candy-like notes.

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.

A fall-blooming honey harvested across the Northeast and Midwest. It is notorious for its pungent, cheesy aroma while curing in the hive, which disappears upon extraction. The resulting honey is dark, golden-amber with a rich, spicy, and robust flavor. It granulates quickly and is sought after by allergy sufferers for its late-season pollen content.

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.