Pressed honey

Crushed rather than spun. Necessary for thixotropic honeys like ling heather, which will not leave the comb in a centrifuge.

41 honeys · processing

Honeys in this group

Ivy honeyExtra white · PronouncedStrong, faintly bitter and distinctly herbal — closer to a dark honey in character than its pale colour suggests.
Ethiopian white honeyWater white · MildClean, sweet and faintly herbal, with a smooth dense texture that dominates the impression more than the flavour does.
Jataí honeyExtra light amber · ModerateSharply acidic and fruity with a fermented tang — closer to a sharp fruit syrup than to what most people expect honey to taste like.
Sugarbag honeyLight amber · PronouncedSharply tangy and fruity with a resinous edge — often described as lemon-and-caramel, and quite unlike honey bee honey in every respect.
Dandelion honeyLight amber · PronouncedSharp, pungent and unmistakably strong for a spring honey — a chamomile-and-hay aroma with an animal note behind it that fades as the honey ages.
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.
African acacia honeyLight amber · PronouncedWarm and spiced with a caramel base and a dry, faintly smoky finish — considerably more assertive than European acacia honey, which it is named after and resembles in no way.
Melipona honeyLight amber · PronouncedTart, complex and only moderately sweet — a distinct acidic tang over a floral base, closer to a fermented fruit drink than to honey bee honey.
Kiawe honeyWater white · DelicateVery mild, clean and faintly vanilla-like, with a texture that does most of the work — smooth, buttery and dissolving rather than sticky.
Himalayan cliff honeyAmber · IntenseStrong, dark and complex, with a bitter herbal edge and a slightly astringent finish. Spring harvests are frequently sharper and more bitter than autumn ones.
Kelulut honeyLight amber · PronouncedDistinctly sour and tangy with a fruity, almost fermented character — closer to a sharp fruit syrup than to what most people expect honey to taste like.
Bashkir linden honeyWater white · PronouncedIntensely aromatic with the mentholated, faintly medicinal lift characteristic of lime, over a clean sweetness — more perfumed than most people expect from so pale a honey.
Tree heath honeyAmber · IntenseStrong, malty and slightly bitter, with a burnt-caramel depth and a woody finish — assertive in a way that divides opinion sharply.
Heather honeyAmber · IntenseStrong, smoky and slightly bitter, with a lingering woodfire-and-toffee character. One of the most complex honeys produced anywhere.
Sidr honeyAmber · IntenseRich, dark and layered — caramel and dried fruit first, then a faintly medicinal bitterness and a long savoury finish. Complex in a way few honeys are.
Tualang honeyAmber · IntenseSharply sour and dark, with a fermented-fruit tang over a molasses base — genuinely unlike any temperate honey, and an acquired taste.
Mad honeyAmber · IntenseBitter, sharp and astringent with a burnt-caramel edge and a distinct throat-catching sensation that is not a flavour but a pharmacological effect.
Spruce honeydew honeyAmber · PronouncedMalty and caramelised with a woody depth and restrained sweetness — warmer and less balsamic than fir honeydew.
Sundarbans mangrove honeyExtra light amber · ModerateLight, tangy and faintly saline with a fresh floral character — considerably more delicate than its dramatic provenance would suggest.
Loquat honeyAmber · PronouncedRich and malty with a distinct almond-marzipan note over dark caramel — one of the more aromatic East Asian honeys and far stronger than its pale-fruited source suggests.
Tea blossom honeyExtra light amber · ModerateMild and creamy with a distinct faint bitterness and a green vegetal note that is recognisably tea-like — an unusual profile and a divisive one.
Siberian taiga honeyExtra light amber · ModerateComplex and warm with a herbal lift over caramel, and a density that comes directly from the low moisture — thick, concentrated and long on the palate.
Himalayan forest honeyLight amber · ModerateComplex and warm, with a herbal and faintly smoky character reflecting both the flora and the traditional processing — spring honey is lighter and more floral, autumn honey darker and more resinous.
Neem honeyAmber · IntenseDistinctly bitter with a herbal, faintly medicinal character over a restrained sweetness — one of the least conventionally pleasant honeys in the catalogue, and deliberately so.
Mahua honeyDark amber · IntenseHeavy and molasses-like with a fermented dried-fruit note and a faintly smoky finish — one of the more challenging Indian honeys and among the most distinctive.
Karanj honeyLight amber · ModerateWarm and herbal with a faint bitterness and a light caramel base — mild by Indian standards and more interesting than its modest reputation suggests.
Chiuri honeyAmber · ModerateRich and slightly smoky with a nutty depth and a warm caramel base — one of the more distinctive Nepali honeys and considerably less known than the cliff honey.
Samar honeyAmber · PronouncedStrong and resinous with a warm caramelised depth and a distinct dry-country character — more assertive than sidr and less floral.
Ak balWater white · MildMild, creamy and delicately floral with a faint herbal lift — the texture is much of the appeal, dense and smooth and dissolving rather than sticky.
Tibetan highland honeyAmber · PronouncedDense and strongly herbal with a resinous depth and a faintly smoky finish — a concentrated honey that reflects both a short intense season and traditional processing.
Ethiopian red honeyAmber · PronouncedStrong and warm with a malty depth, a resinous eucalyptus lift and a faint smokiness from traditional harvesting — an assertive honey that stands up to fermentation.
Miombo honeyAmber · PronouncedRich and warm with a distinct woody, faintly smoky depth and a caramelised sweetness — the smoke comes partly from the harvest method and partly from the woodland itself.
Baobab honeyLight amber · ModerateWarm and mildly tangy with a distinct citrus-sherbet lift over caramel — brighter and more acidic than most African honeys and genuinely reminiscent of the tree's fruit.
Shea honeyLight amber · ModerateWarm and buttery with a nutty depth and a light caramel base — a rounded, approachable honey with a distinct richness.
Oku white honeyExtra white · MildDelicate and creamy with a light floral character and a faint herbal lift — mild by African standards and distinctly refined.
Berseem honeyExtra white · MildMild and clean with a soft floral sweetness and a faint hay note — the archetype of an unassuming everyday honey.
Mopane honeyAmber · PronouncedDark and malty with a savoury mineral depth and a faintly smoky finish — closer to a European forest honeydew than to an African blossom honey.
Talh honeyAmber · PronouncedDark, thick and savoury-sweet, with dried fruit and molasses over a caramel depth. Nothing about it suggests the honey Europe calls acacia.
Tamarind honeyLight amber · ModerateAmber, warm and distinctly tart, with a caramel body and a sour-fruit edge that does echo the tamarind pod.
Combretum honeyLight amber · ModerateWarm and caramel-led with a dried-fruit depth and a faint woody dryness. A robust everyday honey rather than a delicate one.
Niger seed honeyExtra light amber · MildGolden, clean and gently grassy, with a soft finish. Closer to sunflower honey than to the darker forest honeys of the same country.

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