★★★★★
"Gave a jar to my mother for her birthday. She called me the next morning about it. That has never happened before."
Kaitlin R. · Portland, OR
How the Spring Pour gets made.
We pull supers from the Wenatchee corridor at first light and get every frame cold-room within four hours. Warm-extraction honey is a different, lesser product — the volatile aromatics boil off the moment the frames sit above 80°F. Cold extraction keeps the cherry-blossom nose we're after.
From the cold room the honey settles for 72 hours. We skim, never filter, which is why you'll see the faint cloudiness of pollen and fine wax particles. That's the point. The floral chemistry is in those particles. A honey that looks like cough syrup tastes like it too.
The bottling run is 1,200 jars, numbered by hand. When they're gone they're gone. The Summer Meadow pour follows in late July — clover and wildflower from the bloom corridors between pollination contracts — and the Autumn Comb (buckwheat, fireweed) in September.