Antonio's Raw Oak is a very deep and rich tasting tree honey; it has a fruitiness as well as a deep woody flavour. Tree honey tends to be dark, have a stronger flavour and are less likely to set due to a relatively low glucose content.
More on the flavour: Antonio’s raw oak honey is a unique type amongst the tree varieties. It has a deep earthy taste with lots of malt and a touch of smokiness - quite savoury and not as sweet as other varieties.
Colour: This particular oak honey is very dark in colour, almost black. In some cultures, dark honey is very highly valued.
Where does the honey come from? This variety of oak honey comes from the northern mountain ranges of Madrid in Spain known as Sierra De Guadarrama.
Who produces the honey? The bees of Antonio Simone, a 4th generation beekeeper who takes pride in producing honey in a traditional way without adding or taking away anything. Antonio’s hives are based in the mountain ranges north of Madrid, his beekeeping practices and the land he has his hives on have been certified as organic by the Committee of Organic Agriculture in Madrid.
What about the tree that the honey comes from? The oak tree, also known as roble in Spanish, is a large deciduous tree which is surprisingly part of the beech family. Some oak trees can live over 1000 years! The bees love to feed on the sap that comes from the tree's acorns.
Common Uses: Oak honey is good to use in recipes such as cakes, cookies, desert toppings, ice creams, warm honey teas, salads and meat glazes, this is because of the deep balsamic flavour notes.
More Oak Honey Facts: Oak honey comes from the acorns of the oak tree. The bees collect a sweet nectar that the acorns weep in July and August and create a unique type of honey. Other types of tree honey are produced from the residue left by the activity of aphids on trees but this is not the case with the oak honey. The bees directly collect the sweet fluid from the acorns. It tends to be less sweet but very potent.
Please know that raw honey does crystalize. This is a natural process that occurs due to the natural glucose separating from naturally occurring water.
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