Very, very dark. Not what we expected – and that's what makes it remarkable.

Somewhere out in the canola fields, our bees made a hard left. Skipped right past the yellow blooms and found something else entirely. What they brought back is layered with grape, fig, and anise – rich, brooding, complex. This is honey with a mind of its own.

Tasting Notes

Dark amber verging on molasses. Grape and fig on the front. Anise on the finish. A savory depth that surprises everyone who tries it. This is not sweet, light, drizzle-on-yogurt honey. This is honey for people who drink Barolo and eat dark chocolate.

How to Use It

• Cheese boards – Pair with gorgonzola, aged manchego, or a sharp pecorino. The fig notes make it a natural.
• Glazes – Brush on lamb chops or roasted beets during the last 5 minutes. The anise character amplifies savory flavors.
• Cocktails – Make a honey syrup (1:1 with warm water) for bourbon Old Fashioneds. The grape and fig notes create something a bartender would charge $18 for.
• Baking – Dark breads, fig bars, spice cakes. Anywhere you want depth without adding molasses.
• Straight – A spoonful after dinner. Dessert that doesn't need a plate.

Limited harvest. Once these jars are gone, they're gone – because whatever the bees found out there, they're keeping it to themselves.

36oz Barista/Squeeze format. Built for kitchens and curious palates.

Raw, unfiltered, single-source honey. Not certified organic – because cities aren't organic. Harvested and bottled in Campbell, CA.