Frequently asked questions

Honey gets its colour from the nectar a hive gathers to make it. Since plants blossom at different times of year and bees forage nearly year-round, each hive can produce very different colours of honey depending on the flowers nearby. Honey that’s been extracted and stored for over a year will also naturally darken over time.

Darker honey tends to have a more intense, robust flavour compared to lighter honey, and generally contains a broader range of natural compounds such as antioxidants. Both light and dark honey are equally pure and raw — the difference comes down to floral source and personal taste preference, not one being “better” than the other.

Lighter honeys tend to taste milder and sweeter, while darker honeys are typically richer, heavier, and more full-bodied in flavour.

When you shake the bottle, raw honey can produce fine air bubbles. This is generally a sign that the honey has been packed naturally, without heating or added syrups — a helpful indicator of genuine raw honey.

There’s no need to refrigerate honey. Store it in an air-tight glass jar, in a cool, dry spot away from direct sunlight or heat-producing appliances in your kitchen. Avoid storing honey in metal containers, as it can cause oxidation over time.

Well-stored honey doesn’t spoil, even once opened, thanks to its natural composition. That said, its texture and colour may change gradually over long periods of storage.

Honey is naturally acidic, with a pH typically between 3.4–6.1. Acidic substances can gradually react with certain metals, so it’s best to use a wooden or plastic spoon instead — especially if the metal spoon is left sitting in the honey for extended periods. Not all honey has the same acidity level, and this reaction generally only becomes noticeable with prolonged contact.

Many people enjoy incorporating wild honey into their daily routine — some like a spoonful stirred into warm water in the morning, others prefer it drizzled over food, added to tea, or eaten straight off the spoon. It’s a versatile ingredient, so feel free to enjoy it in whatever way suits your taste.

Heating honey can break down some of its natural enzymes, which is part of why we cold-filter rather than pasteurise ours. Keeping honey unheated helps preserve more of its natural characteristics.

We don’t currently arrange international shipping directly, as some countries have restrictions on honey imports or specific import zones. If you’re overseas, we’d recommend arranging your own shipping forwarder to collect the order from us on your behalf.