Where it's from
A place, not a factory.
Our hives sit in the hardwood hollows and clover fields outside Springfield, in the 417. The bees work white clover and sage in spring, wildflower and tulip poplar through summer, buckwheat and sourwood into the dark of the season. Each honey on our shelf is a different bloom, a different month — not a different additive.
We've been keeping bees since long before it was a brand. We've been stung. We know what real honey tastes like, and we got tired of watching it get heated, filtered and cut until it tasted like sugar water.
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