How cold infusions work.

Cold infusions use natural enzymes already in the honey, mixed with fresh fruits and warm spices to enrich the tasting notes with bold custom flavors.

Four jars of honey in graduating ambers on wood

  1. Start with raw honey

    After harvest we separate the honey by weight. Light Amber or Dark Amber. That is the nectar in the jar. No syrup. No flavored oils. Bottled in Greenville.

  2. Mix in fruit and spice

    Whole turmeric, ginger, cinnamon, or lavender goes into that honey. Fresh fruit and warm spice, mixed through so every bit is coated. Nothing is cooked in. No flavored oils.

  3. Let the enzymes work

    The jar rests for months. Honey is thick and low in water, so flavor moves slowly. Enzymes already in the honey extract the tasting notes from the fruit and spice and carry them into the nectar. We do not use harsh industrial processing that ruins the microbiotic profile.

See the four infusions.

Shop the infusions Questions