Milk??  
Why would I take the time or effort to discuss milk in a Honey blog?

Great question - Let me tell my story.  Like most everyone else, I have been drinking and enjoying store bought pasteurized milk for a lifetime.  Unlike most everyone else, I have been enjoying cold extracted Raw honey for that same lifetime.  Problem was, I didn't really appreciate the honey until this last couple of years when I discovered that the honey that everyone else consumes is pasteurized, dead and tasteless.   During the time I began to research and realize that we were providing a very amazing product, I was talking to a neighbor who had recently bought a milking cow.  I was intrigued by getting a higher quality of milk and began milking "Bessie" 1 day per week.  

The 1st question that came up was whether I was going to pasteurize the milk prior to consuming.  My neighbor did, but wasn't sure why.  So I Googled it!  

Wow, what a wealth of information and  controversy that sprang into view.  Fortunately for me, I already knew that unheated honey was far superior and had no problem believing that unheated milk would also be far superior.  Milk seems to be very similar to honey.  It is loaded with probiotics, enzymes and other living nutrients that get killed, damaged or changed by pasteurization.  Since then I have never heated my milk once.  The flavor, health benefits and quality are out of this world and I absolutely love my milk.  

I hope I never have to go back to pasteurized milk. I'm grateful for these new findings in my life.  I now feel like i'm living in a land flowing with Milk and Honey. Awesome!!   I look forward to discovering the next hidden gem of knowledge.

I've had several customers amazed at how delicious & complex the flavors are in our honey. Some have asked me why ours is so much better than other honey?

That is a loaded question, but I think I can offer some compelling ideas.  Of course, I will first remind you that our honey is never heated or filtered which keeps many of the delicate flavors intact. This has been well discussed throughout our web site.

But is there anything else?  Yes!
Honey produced here in the arid west has only 15% moisture content.  Compared to honey from humid climates with 21% moisture content, you will immediately realize that our honey is sweeter & more concentrated with flavor, simply because it has less water.  This also means that our honey is better suited for storage, and with reasonable care simply won't ever spoil.

Next, we like to think that the variety of flora surrounding our apiaries is comprised of flowers that simply produce flavors that are difficult to beat.  Many of the specialty honeys on the market are harvested from areas that are dominant with 1 particular bloom.  While it seems clever to say that you have "Clover" honey or "Manuka" honey, you end up with a honey that will simply have less character & a simpler flavor profile than one with the nectars of hundreds of varieties of flower. 

 I believe that it is also healthier to consume honey produced by a variety of nectars because you are getting a much broader variety of micro nutrients produced by many different plants, trees & flowers.

While I wish that I could add to this list that we meticulously train our bees to produce very tasty honey, :)  I think that the flavor simply speaks for itself.  Enjoy!!