“Raw” means the honey has been minimally heated. This is important as it retains the enzymes, trace vitamins, minerals, anti-oxidants, antibacterial properties, and natural taste and aroma of the honey. Their creamed honey is never heated and is mixed in a mixer. Their naturally granulated honey is never heated and instead is allowed to become granulated and then mixed with a little bit of honey. Interestingly, bees can’t be kept near the production facility because they will be attracted to the scent of the honey, so they work with landowners throughout the county and put hives on their farms in exchange for honey. This is how they are able to offer different varieties of honey, like black locust, buckwheat, and tulip poplar. 

 

      They extract their honey three times during the year:  Late Spring, Mid-Summer, and in the Fall.  This allows for seasonal variations in the color and taste of the honey, bringing out distinct floral flavors and aromas that are representative of Central Ohio wildflowers.  Each season brings a different type of honey as the nectar flow changes. Honeycombs are harvested from the beehive boxes and put through an extractor to get the honey out of the combs. The first step is “uncapping” – heating the small layer of wax that keeps the honey in. The uncapped honeycombs are sent down a conveyor and spun at a high speed. The honey then gets pumped into a tank to be heated at a low heat and stored in barrels. The empty honeycombs get put back into the beehive boxes. The product leftover from extraction is called “capping” which is beeswax and organic material that is melted down and filtered to become pure golden beeswax.