Filtered honey
Finer filtration, giving a clearer jar that stays liquid longer because fewer particles are left for crystals to start on.
63 honeys · processing
Honeys in this group
- Acacia honeyWater white · DelicateClean, light and sweet with almost nothing in the way. The honey to reach for when you want sweetness without a flavour opinion.
- Clover honeyExtra white · MildWarm, mild and rounded — sweet with a faint cinnamon-and-hay note underneath. The taste most English-speaking readers picture when they read the word honey.
- Orange blossom honeyExtra white · ModerateUnmistakably floral and citrus-scented — orange blossom in the glass, with the fruit itself somewhere behind it.
- Borage honeyWater white · DelicateVery light and very clean, with a faint cucumber-fresh note that fades with age. Sweetness without commentary.
- Sage honeyWater white · MildMild, clean and slightly herbal, with a heavy silky body that is more of the experience than the flavour is.
- Phacelia honeyWater white · MildMild, clean and gently floral with a faint herbal freshness — an easy honey with no rough edges at all.
- Lemon blossom honeyWater white · ModerateBright, sharply citrus and clean — lemon zest and blossom rather than the softer neroli of orange blossom, with a genuine acidity behind it.
- Sweet clover honeyExtra white · MildWarm, sweet and hay-like with a soft vanilla note that is genuinely there rather than imagined — the clearest coumarin character of any common honey.
- Vitex honeyWater white · MildVery clean and mild with a light floral sweetness and a faint fresh herbal lift on the finish.
- Milk vetch honeyWater white · MildSoft, mild and slightly floral with a faint green-bean freshness — an unassuming honey made in enormous quantity.
- Ironbark honeyExtra light amber · ModerateRich, buttery and dense with a warm caramel depth and a clean eucalypt lift at the end.
- Almond blossom honeyLight amber · PronouncedDistinctly bitter with a marzipan aroma over it — one of the few honeys where bitterness arrives before sweetness, and an acquired taste even among people who like bitter honeys.
- Tajonal honeyExtra light amber · MildBright and clean with a light floral sweetness and a faint herbal edge — an approachable honey and the backbone of Mexico's export trade.
- Campanilla honeyExtra light amber · MildLight and clean with a soft floral sweetness and a faint tropical fruit note — approachable and pleasant rather than distinctive.
- Logwood honeyExtra light amber · MildLight and clean with a distinct floral sweetness and a faint caramelised note — one of the more delicate Caribbean honeys.
- Marmeleiro honeyExtra light amber · MildLight and clean with a soft floral sweetness and a faint resinous edge from the scrub — approachable and characteristic of caatinga honey generally.
- Eucalyptus honeyExtra light amber · ModerateWoody and faintly medicinal, with caramel and a cool eucalypt lift. More savoury than its colour suggests.
- Wildflower honeyExtra white · ModerateVaries with the season and the landscape. Pale spring crops are floral and light; late-summer crops darker, fruitier and stronger.
- Alfalfa honeyExtra white · MildMild, clean and slightly grassy, with a beeswax note and very little else. A background honey, and good at being one.
- Blueberry honeyExtra light amber · ModerateTangy and lightly fruity with a green, slightly astringent edge — recognisably related to the berry without tasting of jam.
- Blackberry honeyExtra light amber · ModerateWarm, mellow and gently fruity, with a soft jammy note and a hint of the fruit without any of its sharpness.
- Star thistle honeyExtra light amber · ModerateLight and clean with a distinct anise-and-cinnamon lift and a fruity sweetness underneath. Delicate but not blank.
- Yellow box honeyExtra white · MildMild, smooth and lightly floral with a buttery weight and a faint eucalypt lift at the very end.
- Macadamia honeyAmber · PronouncedMalty and nutty with a roasted depth and a butterscotch base — one of the few honeys that genuinely tastes like the crop it came from.
- Longan honeyLight amber · PronouncedIntensely aromatic — caramel, dried tropical fruit and a distinctive musky floral note that is unlike anything in the European catalogue.
- Lychee honeyExtra light amber · ModerateDelicately floral with a distinct rose-and-lychee perfume, and a clean sweetness underneath that keeps it from being heavy.
- Mustard honeyExtra white · MildVery sweet and very mild with a faint pungent brassica note when fresh, fading to clean blandness as it ages and sets.
- Coffee blossom honeyExtra light amber · ModerateStrongly floral — jasmine and orange blossom over a light caramel base, with no coffee character whatsoever.
- Cranberry honeyLight amber · ModerateTart and fruity with a genuine cranberry acidity — one of very few honeys where sourness is a real part of the profile.
- Cotton honeyExtra white · MildMild and clean with a faint green-vegetal note and very little else — a background honey.
- River red gum honeyLight amber · PronouncedStrong and warmly medicinal — the classic eucalypt register, with caramel underneath and a menthol lift at the end.
- Blue gum honeyLight amber · PronouncedStrongly medicinal and camphoraceous with a caramel base — the flavour most people mean when they say a honey tastes of eucalyptus.
- Ber honeyLight amber · PronouncedWarm and rich with dried dates and caramel, and a faint herbal bitterness on the finish — recognisably a Ziziphus honey, and lighter than Yemeni sidr.
- Rubber tree honeyLight amber · MildMild and slightly vegetal with a light caramel warmth — an unremarkable flavour attached to a genuinely remarkable production story.
- Assa-peixe honeyExtra light amber · MildMild, clean and gently floral with a soft caramel warmth and a slightly herbal finish.
- Field bean honeyExtra white · MildMild and clean with a faint green-bean vegetal note under a soft sweetness — pleasant and undemanding rather than distinctive.
- Jarrah honeyAmber · PronouncedDark, malty and caramelised, with a coffee-and-treacle depth and much less of the medicinal edge a comparably dark honey usually carries.
- Avocado honeyDark amber · IntenseDark, buttery and molasses-rich with a savoury, almost salty edge. Nothing about it suggests the fruit.
- Jamun honeyAmber · PronouncedDark, tannic and astringent with a dried-fruit depth and a dry finish — noticeably less sweet than most honeys of similar colour.
- Chinese jujube honeyAmber · IntenseRich and dark with dried dates and burnt caramel, and a genuine bitterness on the finish that sets it apart from its Middle Eastern relatives.
- Goji honeyExtra light amber · MildLight and clean with a soft red-fruit note and a faint herbal edge — mildly fruity rather than obviously berry-like.
- Mikan honeyExtra white · MildDelicate and bright with a pronounced fresh citrus-blossom aroma and a clean acidity — lighter and fresher than Mediterranean orange blossom honey.
- Coriander honeyLight amber · PronouncedWarm and spicy with an unmistakable coriander-seed aroma over a caramel base — one of the most immediately recognisable honeys there is.
- Sesame honeyExtra light amber · MildMild and clean with a distinct toasted-nut note and a light caramel base — the nutty character is genuine rather than suggested by the name.
- Mango blossom honeyLight amber · ModerateWarm and fruity with a distinct tropical-stone-fruit note and a faint resinous edge — one of the honeys that does taste recognisably of its tree's fruit, though more faintly than people expect.
- Pear blossom honeyWater white · DelicateVery light and faintly green, with a clean sweetness and almost nothing behind it. Notable chiefly for how hard it is to get.
- Ailanthus honeyLight amber · IntenseIntensely aromatic — muscat grape and elderflower with a medicinal edge. It divides opinion more sharply than any other European honey.
- Holm oak honeydew honeyDark amber · IntenseDark, savoury and barely sweet, with malt, liquorice and a genuine salt-mineral depth. As far from what people expect honey to be as anything in the catalogue.
- Sea buckthorn honeyLight amber · ModerateSharp and fruity where berry juice has been added, and an ordinary golden coastal honey where it has not. The two are quite different products under one name.
- Garrigue honeyExtra light amber · ModerateHerbal, warm and dry, with thyme and rosemary running through a light caramel body. The clearest example in the catalogue of a honey tasting of a landscape.
- Pagoda tree honeyExtra white · MildLight, clean and gently floral with a faint green edge — an unassertive honey produced in very large quantities.
- Madagascar litchi honeyExtra light amber · PronouncedOvertly aromatic — muscat grape and rose over a light caramel body. One of the more perfumed honeys in the catalogue.
- Soybean honeyWater white · MildVery pale and very mild, with a clean light sweetness and almost nothing to distinguish it. Its virtue is neutrality.
- Milkweed honeyWater white · MildExceptionally perfumed for such a pale honey — a clean floral sweetness with an almost tropical lift. Regarded as a delicacy where it can be produced in quantity.
- Spanish needle honeyExtra light amber · MildLight, mildly fruity and clean. An easy, agreeable honey rather than a dramatic one, which is exactly what an all-year background source produces.
- Safflower honeyExtra light amber · MildLight amber and mildly nutty, with a faint thistle bitterness at the finish. Unassertive and rather more interesting than most crop honeys.
- Prairie honeyWater white · MildClean, mild and creamy, with a light floral sweetness. The reference point for what a great many people think honey tastes like.
- Tiaca honeyExtra light amber · MildSoft, floral and clean — gentler and less aromatic than ulmo from the same forest, and easier to eat in quantity.
- Stringybark honeyLight amber · ModerateFull and malty with a clean eucalypt aromatic edge and a slightly dry finish. A robust everyday honey by Australian standards.
- Paperbark honeyLight amber · PronouncedMedicinal and camphorous over an amber sweetness — a strong, distinctly antiseptic character that some people find difficult.
- Yellow gum honeyExtra light amber · MildClean and mildly aromatic with a soft finish — the gentlest of the commercial eucalypt honeys and a good introduction to the group.
- Swamp mahogany honeyAmber · PronouncedStrong, malty and resinous with a lingering bitterness. One of the more challenging Australian honeys and a good one.
- Wilga honeyLight amber · ModerateWarm and faintly spicy with a clean finish, and without the camphor edge that runs through the eucalypt honeys of the same landscape.
Plants behind these honeys
- EucalyptusEucalyptusProlific in both nectar and pollen when flowering, though the pollen of some species is nutritionally poor for honey bees, and colonies confined to a single eucalypt species can suffer over time despite abundant forage.
- White cloverTrifolium repensOne of the very few plants that is both a top-tier nectar source and a substantial pollen source, over a long season, at landscape scale.
- LemonCitrus limonExcellent nectar over an unusually long and repeated window, and only a moderate pollen contribution.
- Sweet orangeCitrus sinensisA heavy nectar source over a substantial period, and moderate for pollen.
- Sweet cloverMelilotus officinalisVery high nectar over a long dry-season window, and shallow enough florets that honey bees can work it properly — which alfalfa, growing in the same fields, will not allow.
- BrambleRubus fruticosusThe combination of a very long season, high nectar value and reliability in variable weather makes bramble the workhorse of northern European summer forage.
- AlfalfaMedicago sativaExcellent forage on paper, and the tripping mechanism complicates it in practice: a honey bee robbing nectar from the side of the flower collects no pollen and delivers none.
- JujubeZiziphus jujubaA very high nectar source in arid and semi-arid country where the alternatives are few, which makes it structurally important as well as productive.
Guides covering these honeys
- Why honey crystallisesGranulation is not spoilage, not a sign of adulteration, and not evidence that honey is raw. It is glucose doing what glucose does — and the rate is predictable from the sugar ratio.
- Why honeys taste and look so differentEvery honey is around 80% sugar. Everything that distinguishes one from another lives in the remaining fifth.
- Honey authenticity, adulteration and testingHoney is among the most adulterated foods in world trade. The tests are good, the evasions are better funded, and almost every home test circulating online does not work.
- Raw, filtered and processed honeyWhat actually happens between the hive and the jar, which of it changes the honey, and why the word 'raw' carries less information than it appears to.
- Creamed, set and whipped honeyCreamed honey has nothing added and nothing whipped into it. It is ordinary honey whose crystallisation has been controlled instead of left to chance, and the technique is a hundred years old.
- Why honey comes in different coloursHoney runs from nearly colourless to almost black, and the colour is set mainly by the plant. It correlates loosely with intensity, more strongly with mineral content, and not at all with quality.
Other processing groups
Narrow it down further
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- Storage guide
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