Fir honey is one of the rarest honeys in the world, and it differs from ordinary honey in almost every way.
Honey without flowers
Most honeys are made from flower nectar. Fir honey is made from honeydew instead: a sweet sap that small insects on the fir branches produce, and which the bees collect. The harvest therefore depends on the weather, the trees and the insects all at once, and in some years there is almost no honey at all.
From Agrafa
Our fir honey comes from Agrafa in central Greece, one of the country's most untouched mountain regions. Here the Greek fir (Abies cephalonica) grows far from cities and industry.
Taste and texture
Fir honey is dark, thick and velvety. It is less sweet than blossom honey, with soft notes of malt, caramel and fresh resin.
Why doesn't it crystallise?
How quickly honey crystallises depends on its glucose content. Fir honey contains very little glucose, so it stays liquid for years.
How to use it
Try it on Greek yoghurt, with aged cheeses or in tea once it has cooled slightly. Or taste it straight from the spoon, which is the best way to notice the difference.
Our fir honey is raw and unpasteurised and is tested by independent laboratories before it leaves Greece.