TO GIVE BALLOT-FLURIN HONEY IS TO SUPPORT ORGANIC, GENTLE, LOCAL, AND SUSTAINABLE BEEKEEPING
Gentle for the bees because we look out for their well being by respecting their rhythms and by placing apiaries in preserved sites, rich in biodiversity. Sustainable with our network of small, independent beekeepers. And local because all our honeys come from our local apiaries and nearby European regions.
It’s also to offer a honey ennobled by humans, harvested at maturity with respect to the fundamental cosmic rhythms of nature, unpasteurised, never heated above 35°C (the temperature of a hive), hand jarred, dynamized... so delicious it might transform you into a bear!
Becoming the Taste Master
A human being is a formidable measuring instrument. To learn how to taste honeys, one needs to call on several sensorial criteria: the look, the smell, the taste, and the texture
01. Visual appearance : color is an important characteristic of honey and changes in relation to its floral source (For example : red-brown for heather honey from Cauterets).
02. The smell : each honey has its own odor, more or less following its origins and age. With our sense of smell, we look for the subtle notes that characterize grand cru honeys (For example : the light smell of camembert cheese from thyme honey).
03. The taste : we taste honey to perceive its hidden flavors : wood, fruit, flowers, etc. (For example, with chestnut honey from the Pyrenees, its flavor has generous wood notes, with a light bitterness and floral hints).
04. The texture : when it is in the mouth, several kinds of sensations can be felt : unctuousness, granulation, fluidity...
Expert Trick : Start with the lightest honey, then continue with darker and darker honeys.