Buckwheat

The deepest, most robust honey we bottle. Buckwheat runs almost black-amber in the jar, with a malty, molasses-like character that’s closer to a dark rum than the honey most people grew up with.

Sourced from our northernmost apiaries, it’s a late-season harvest and always in short supply. Bakers use it in gingerbread and rye bread where a standard honey would get lost; it also stands up well neat, spooned straight over strong cheese.