Hawaii's Honey Terroir
Terroir is a French word referring to the influence that environmental features (like soil and climate) can have on certain foods. Honey from Hawaii, for instance, is different from that harvested in Ecuador. We discussed this concept in relation to our white honey and the single forest from which it's gathered in last year's May Newsletter: The Magic of Place. Now that 2012's first batch of winter honey is finally available, we'd like to tell you about how its unique qualities are influenced by the environment where it was harvested. 
In Hawaii, flowers bloom all year round, and the nectar of each variety can be ripened into a unique honey. This batch of winter honey came from North Kohala, on the island's northernmost tip. Each year, when the kiawe flowers in Puako (our White Honey terroir) start to wane in autumn, we move our hives to another part of the island where winter flowers bloom. This gives our bees a winter food source and varied diet -- which is important for their health. When we're lucky, it also gives us a winter honey harvest! A seasonal product, each batch of winter honey may vary -- depending on the particular flowers in bloom. This batch came from an organic macadamia nut orchard, owned by the New Moon Foundation. In addition to macadamia flowers, some of the other winter blooms in the area include avocado, eucalyptus and clover . This limited multi-floral honey is delicious and fruity, with a delicate amber color and soft creamy texture -- resulting from a touch of white kiawe honey, still stored in the honey comb from summer. Like all our honeys, this winter honey is unheated and unfiltered to preserve its natural color, flavor, enzymes and thick, spreadable texture. You can visit our online store to order some today ... we think you will agree that the extra patience, care and love of our ohana (family), along with Hawaii's unique environment, has again produced something very special. Please let us know if we were right! | 
