With a total traceability from flower to jar, our honeys are handled as little as possible by the beekeeper, during harvest and packaging. They mature in light and temperature controlled rooms in our Bio Reserve immediately after harvest, and we offer them to you in limited series.
Gastronomic honeys are selected by tasters, who indicate the taste and texture to be noted on the label. All of our honeys are artisanal, raw, and certified organic, Paleo, and GENTLEⓇ Beekeeping
Vibratory and energetic vitality are guaranteed by bio-analysis (Vincent bio-electronic, sensitive crystallization, bio-photonic). Best Before Dates are calculated between 2 and 50 years, according to humidity levels in each honey
Our honeys come either from our own hives made from polarized wood, located in the Pyrenees or Provence (~700 hives), or from one of our Gentle Beekeepers who are part of our carefully curated network of small, artisanal beekeepers selected for the quality and depth of their relation with the bees. All beekeepers that work with us are trained in and practice GENTLEⓇ Beekeeping methods.
Organic Honey in Family Format
Grand honeys coming from the “wild harvests” of the bees, according to the plants naturally found in near the hives. These honeys are abondant this year, allowing us the opportunity to offer them in 480g or 3kg containers. An excellent price for an authentic, clean, quality honey. The “Bio des Familles” honey is affordable Ballot-Flurin quality for everyone!
Unique wild honeys with specific character, unfindable elsewhere, made from native flowers (arbutus, rhododendron, raspberry, wild thyme) found strongly diverse micro-biomes. Its price is tied to the rarety and difficulty of production.
Bio-sensitive honey is subtle, quintessential for “connective” honeys from our own polarized hives. These hives are conceived according to the principal of polarity, as found in cathedrals and other religious structures, in respecting of the natural growth and energies of the wood.
This is honey direct from the valleys and foothills of the Pyrenees. Autonomist and regionalist, we consider each province and region to be like states themselves. As a result, we indicate on each honey the department of the “Hautes-Pyrenees), or the provinces “Catalonia” or “Navarra”, as well as a little map with a circle that encompasses 800km around our main worksite.
The origin of honey and honeydew
Honey, before everything else, is the nourishment of a hive. It starts its existance as nutrients in the ground and rain in the sky, which give life to plants. Around 70% of all plant life need the help of insects to reproduce; this is the reason they transform these nutrients and water into sweet nectars. This delicacy attracts numerous species of pollinating insects. When a bee dives into a flower to get at the nectar, its hairy body is quickly covered in pollen which coat the interior of the petals. A single bee can visit around 30 different flowers in the same area, thereby pollinating the surrounding plants. Afterwards, full of nectar and carrying pollen, it returns to the hive.
- Most honey is made from nectars of different flowers.
- Honeydew is the other source of honey production. It is a substance made by certain other plant-dwelling insects like aphids, which feed off of and transform the sap of trees (pines, larch, poplars, oaks, and many others).
From Nectar to Honey: The transformation, by bees, of nectar into honey is guided by two actions.
1. Partial drying
Nectaris made of about 50% water, making it impossible to store without it spoiling. Bees bring it quickly back to the hive where they then progressively dehydrate with their wings while mixing it with their mouth. This physical drying is aided by the bacterias infused into the nectar via the mixing; the fermentations help to reduce the water. When total water content reaches around 17%, the bees then seal the honeycomb. Honey stored here is guarded against light and humidity, and can be left there for months.
2. Enrichment of antiseptic elements, enzymes, fermentative bacteria and yeasts
Nectar is predigested in the mouth and stomach tract of the bee, where it is mixed with bacteria-laden saliva native to bees. This modifies the composition of the nectar, notably the sugars. This digestion is also how honey comes to acquire its rich enzyme content and antiseptic power. Honey is not simply drier nectar. The process continues slowly for a long duration in the honeycombs. Soaking in the air of the hive, it absorbs the healthy bacterial flora of the hive. A honey taken too early and artificially dried does not have the same digestive benefits nor its wound healing abilities. In all, during harvest, the actions that take the honey from the comb to the jar must be minimized, specifically avoiding any sense of brutality towards the hive, and the unnatural treatment of the honey (for instance, heating/pasteurization). The richesse of enzymes, vitamins, simple sugars, and organic acids in honey detoriate when exposed to heat and light.
Honeydew is the basis for honeys that bees make in collaboration with other insects. During dry years, aphids feed off the sap of trees, and secrete a black smear, highly sweet and rich in minerals; this is honeydew. It is also a substance sought after by ants as well as bees. From this base of aphid juice, bees make dark honeys with strong mineralizing abilities. Pine and oak honeys are both derived from honeydew.
Composition of Nectar and Honeydew
The composition of honeys varies wildly due to:
- the bacterial flora
- the richness and nature of the plant soil
- weather conditions (pressure, sun exposure, humidity)
- the hive itself, if left free to choose its own honey sources
- the presence or absence of other insects (aphids, ladybugs)
- the immediate environment of the hive placement (nearby agriculture, roads, etc.)
- the methods of the particular beekeeper
Some elements are found in every honey, others in specific one. This is the reason not every honey are equal in terms of medicinal application.
Bees placed in good conditions can make more honey than they actually need. This surplus can be harvested with harming the colony. Harvest, extraction, and filtration techniques influence the quality and properties of a honey. Its wealth of nutrients and beneficial bacteria is destroyed through light and heat exposure. After keeping these exceptional nutritional and gustatory qualities intact, each honey has to be harvested at the right moment, in rhythm with solar cycles and the emotions of the bees, without using chemicals or heating beyond 35°C (the average temperature of a hive). A honey can be dynamized, which augments the richness of the active principles, growing its energetic vitality and its vibratory information. If, in the chain of honey production, the hives are placed around chemically sustained flowers on weak soil, or fed with processed sugars, the honey will be low in nutrients and active ingredients. Honey must also be consumed within 3 years following its harvest. Its antibacterial and medicinal qualities disappear little by little, faster if exposed to light or heat. Crystallization of honey is a natural phenomenon (artificial honeys will not crystallize), but it will appear differently according to the type of honey.
The Ten Commandments of Therapeutic Honey
- Place hives in areas rich in natural flora
- Ne pas traiter les ruches, ni les cires, ni le bois des ruches avec des produits contaminants.
- Never treat hives, or waxes, or hive wood, with contaminating substances (varnishes, chemicals etc.)
- Hygiène des mains de l’apiculteur
- Do not give sugar to bees
- Keep things hygienic if beekeeping (wash your hands!)
- Harvest only when the honey is ripe
- Protect the honey and hives well when transporting
- Keep a clean workspace
- Wax separation, honey extraction and filtration, and conditioning, all done without heats
- Condition the honey in clean, sealed containers
- Stock it away from light and heat