Our honey comes from hives that move with the seasons across Mount Lebanon. The jar you buy depends on where the bees were working when the frames were pulled.
Blossom honey
Spring, orchards and wild flowers at lower altitude. Pale gold, floral, the mildest of the three. Best for tea, yoghurt and anything where you want sweetness without a strong honey taste.
Mountain honey
Early summer, thyme, sage and the small aromatic plants of the high villages. Amber, herbal, with a long finish. This is the one to eat with labneh and olive oil, or on a spoon when you have a cold.
Forest honey
Late summer, oak and pine. Dark, less sweet, almost savoury with a touch of caramel. It does not crystallise easily and is excellent in marinades, on cheese and in baking.
All three are raw: strained but never heated above hive temperature, so they may crystallise over time. That is a sign of real honey — warm the jar gently in water to liquefy it again.