Floral
134 honeys
The perfumed honeys. Flower aroma survives the journey from nectar to jar in only a small minority of honeys, and these are they.
Honey by flavour family
Flavour family is the axis to search on when you already know what you liked. Every honey in the catalogue carries one or more of these, assigned from its sensory profile rather than from its name.
18 groups · 263 honeys in the catalogue
Fruity
66 honeys
Honeys carrying esters and aldehydes the nose reads as fruit. Frequently acidic, which makes them useful in dressings where a sweeter honey would only add sugar.
Citrus
18 honeys
Blossom rather than juice. Citrus honeys smell of the flower, not the fruit, and the distinction surprises almost everyone.
Herbaceous
61 honeys
The Mediterranean aromatics and their relatives — thyme, rosemary, savory, dittany. Savoury honeys that belong with cheese and lamb more than with toast.
Vegetal
34 honeys
Green, stalky and slightly waxy. An unfashionable family containing several genuinely useful cooking honeys.
Resinous
71 honeys
Pine, fir and eucalypt character. Mostly honeydews and myrtles, and mostly low in sweetness.
Woody
42 honeys
Dry, barky depth. Usually found alongside resin and malt rather than on its own.
Nutty
23 honeys
Almond, toasted seed and marzipan notes. A small family and a consistently likeable one.
Caramel
134 honeys
The default warmth of a good amber honey. Broad, familiar and the reason most people picture honey as tasting of caramel.
Malty
33 honeys
Grain, molasses and dark bread. The signature of the strong dark honeys and of most honeydews.
Spicy
28 honeys
Pepper, warm spice and — in one case — genuine heat. Small, distinctive and useful in savoury cooking.
Phenolic and medicinal
29 honeys
Bitter and medicinal. The most challenging family in the catalogue and the one that rewards pairing with salt.
Animal and barnyard
5 honeys
Barnyard and leather. Rare, divisive, and almost always accompanied by malt.
Mineral and saline
28 honeys
Salt, stone and savoury depth. Honeydews and coastal honeys, and the family least like what people expect honey to be.
Smoky
21 honeys
Wood smoke and char, sometimes from the flora and sometimes from traditional harvest.
Molasses and treacle
27 honeys
Dark, heavy and treacle-like. The far end of the caramel axis.
Buttery
42 honeys
Cream and butter. Frequently a texture impression as much as a flavour one.
Waxy
17 honeys
Beeswax and pollen. Common in fast-setting field-crop honeys.