Wine Country Honey. Dark as Cabernet.

Our Carneros apiaries sit in the same sun-drenched landscape as Napa's finest vineyards. The bees forage the same terroir – mustard blossoms, wild sage, clover, eucalyptus – and what comes back is a dark, thick, impossibly rich honey with low water content and a flavor profile that belongs on a charcuterie board next to aged gouda.

Tasting Notes: Deep amber. Molasses undertones. Mineral complexity. A long, warm finish that lingers the way a good wine does. This is not light, delicate honey – this is honey with gravitas.

How to Use It

• Charcuterie – Drizzle over baked Brie, pair with prosciutto and fig, or let it pool next to sharp aged cheddar
• Glazes – Brush on roasted root vegetables, pork tenderloin, or duck breast during the last 10 minutes
• Dressings – Whisk with balsamic vinegar and olive oil for a vinaigrette that tastes like Napa
• Baking – The dark richness adds depth to whole wheat breads, dark rye, and spice cakes
• Cheese boards – This honey was born to sit next to wine and cheese. Period.

36oz Barista/Squeeze format. Built for kitchens that go through honey by the bottle, not the spoonful.

Raw, unfiltered, single-source Carneros honey. Not certified organic – because cities aren't organic. From the last farm in Campbell, CA.