About this Honey
Harvested from the invasive Scotch Broom shrub in the Pacific Northwest. The nectar is dark and produces a honey that is quite strong, sometimes described as bitter or astringent. It is rarely sold as a table honey, but is often used by mead makers for its robust fermentation characteristics.
Honey Characteristics
Cytisus scoparius
Spring
Specialty
Pacific Northwest
Sharp pungent earth, bitter medicinal herbs, intense wood tannins
Thick, dense, highly coarse grain over time
Honey Profile Chart
Scale: 1 (Low) → 5 (High)
The Story
Sourced from the highly aggressive, yellow-blooming Cytisus scoparius shrub sweeping across the pastures of the Pacific Northwest, Scotch Broom honey is a specialized, high-character outlier. Because this invasive plant dominates native hillsides, local honey bees gather a deep, mineral-heavy spring nectar that breaks completely away from traditional table profiles.\n\nBacked by a high glucose blueprint, it undergoes rapid crystallization, setting cleanly into a firm, granular paste within weeks of extraction. It completely rejects simple, sugary high-notes, instead delivering a dark, commanding flavor profile defined by an intense earthy astringency and a distinct bitter finish driven by heavy plant alkaloids, making it a legendary choice for driving clean, vigorous fermentations in craft mead vessels.
Sensory Profile
Tap a note to highlight it. These are the defining sensory characteristics of Scotch Broom Honey.
Where Scotch Broom Honey is Produced
Highlighted states are known sources of Scotch Broom honey. Click a state to explore local apiaries.
Culinary Applications
Best Pairings
Foods and drinks that bring out the best in Scotch Broom Honey.
Apiaries with Scotch Broom honey
Local apiaries offering this honey variety. Support your local beekeepers!
At a Glance
A Specialty variety, harvested in Spring, from Pacific Northwest, derived from Cytisus scoparius blossoms.