100% Pure Raw Honey
Did you know a lot of what's sold as honey in the US actually isn't honey at all? A few crafty food producers noticed they could save a few bucks if they diluted their honey with cheaper sweeteners like corn syrup, cane syrup, or rice syrup. While this is illegal and against FDA policies for these products to be sold under the label "honey", many make it onto shelves anyway because our testing practices in the US aren't as up-to-date or widespread as in Europe. Honey coming from overseas is most at risk of being diluted. Some producers even "launder" their honey to evade the authorities, sending it from one country known to produce lots of fake honey (such as China) to intermediaries (such as Vietnam) before selling it into the US. You can avoid fake honey by buying local and getting to know your local beekeeper.
If you're familiar with wine, you know many winemakers save the grapes from their best vineyard to make a special 'Reserve' wine. Or they save the grapes from a vineyard with special characteristics to ensure those come through loud and clear in the final wine without being muddled by competing flavors from other vineyards. That's how we treat our honey! It's common for many beekeepers to harvest (a.k.a. "extract") once a year and to send honey from different bee yards into one big tank or drum. Not us! We harvest at different seasons to capture honey from spring crops (such as bigleaf maple) separate from summer crops (such as blackberry). We also isolate honey from yards with unique forage blends (such as a blueberry farm or a swath of meadowfoam in the vicinity) so that we can capture the unique flavors of the local terroir.
Our honey is never heated over 115°F Above that temperature, heat will destroy many of the enzymes present in raw honey. Enzymes are protein molecules present in all living beings that often perform actions to help convert one substance to another. Flowers produce enzymes that are present in the nectar before the bees even collect it, and then bees produce enzymes to convert flower nectar into honey. Many of those enzymes remain present in the raw honey, with two of the most common being diastase and invertase, Diastase breaks down complex starches into simpler carbohydrates while invertase breaks up sucrose sugar into glucose and fructose sugars that can be used by your body.
Most commercial honey is ultra-filtered. This removes not only the things you genuinely don't want in your honey such as twigs or blades of grass, but also many of the things your probably do want, such as local pollen. Our honey is never filtered. Instead, we strain it through a stainless steel strainer specially chosen to let through the local Willamette Valley pollen. The very largest grains of pollen in our area are 150 microns in diameter, though most are much smaller, which is why we use a 200 micron strainer to ensure all of the pollen suspended in our honey stays there.