Honey Fingers produces low intervention, bee-friendly, small batch, hand crafted, single-source honey. We are foundationless beekeepers (we let bees build their own comb) and do not use queen excluders in our standard hive set-up.
We take the time to uncap each frame by hand with uncapping forks, and we use hand-powered extractors.
Our honey is raw– we do not blend or heat treat our honey. Heating honey can damage the delicate enzymes bees add to nectar when preparing honey. Our honey is also coarsely filtered– beneficial bits of pollen, propolis, wax and other bee and plant products are in each jar. People who suffer from hayfever are often very interested in this aspect of their local honey.
The flavour of each hive and batch isn’t blended with honey from hives from all over Australia or beyond (unlike a lot of commercial honey that is blended from many sources, which results in a samey-samey colour and flavour in every jar).
Each batch of Honey Fingers honey has a very distinct flavour that directly relates to whatever the bees in that hive were feeding on. It means that honey from the same hive can look and taste different from season to season. It’s all about what was flowering in the city at that time.
This allows a really nice connection between each jar of honey and place it was produced– the streets or suburb the bees were foraging in.
For real honey fans, this is the good stuff. It’s about as natural a honey product as you can get.
And when we say ‘small batch and hand crafted’ we mean it. Every jar is labelled with hive it came from, the date it was bottled, and is editioned (1/24, 2/24, 2/24 etc.).
So you know you are getting a genuine, limited supply, local product.
About Crystalised Honey
Most honey available on supermarket shelves is heat treated to stop the natural maturation process of honey– crystalisation. This heating process also damages the beneficial enzymes in honey.
Australians have been brought up on runny honey, but we think it’s time consumers appreciated the interesting changes that occur when honey crystalises: the new textures and how they feel in your mouth, the melt and slow release of flavours, the added crunch on toast. Try it!
However, if you prefer your honey runny: place the honey jar in warm water, at about blood temperature (to avoid damaging the good bits heat it no greater than 40C) and the honey will melt down to its runny form.