The sweet, light flavor of this truly raw and local honey comes from the nectar of a variety of Washington state flowers. Honeybees forage on blossoms of blackberries, snowberry and other native plants to create a uniquely Washingtonian honey. Perfect for local bulk food departments and for chefs and bartenders who want to use only local ingredients in their distinctive dishes and beverages.
GloryBee believes that it is critical to ensure that our honey is ethically and legally sourced in a transparent, traceable manner. We go above and beyond to protect this by being True Source Certified. Visit the True Source Honey page, to learn why True Source is so important.
Pure, local Washington honey
Minimally processed to maintain the natural pollen
Never heated above 115 degrees F
Processed slower and longer at low temperatures to maintain liquidity
Only strained - never filtered
True Source Certified
Ingredients: Honey, USDA Grade A Color: Extra light amber to light amber Flavor: Light, mild Moisture: < 19% Brix: > 81% pH: 3.4-6.1
Bulk Food Departments
Dressings & Sauces
SUGGESTED STORAGE & SHELF LIFE
The shelf life is dependent upon storage conditions. It should be stored under cool, dry conditions in a humidity-controlled environment. When stored under optimum conditions, the shelf life is 24 months from the date of manufacture. Honey may take on a semi-solid crystallized state due to its high sugar content. The rate of crystallization depends on a variety of things including floral source, moisture content and storage conditions. This crystallization does not affect the quality of the honey nor is it an indication of shelf life. Gently warm to return to a liquid state. GloryBee guarantees that properly stored honey will remain in a liquid state for 90 days from the date of manufacture.
Warning: Honey is not recommended for children under one year of age or to those with a compromised immune system.
Note: The specifications listed above are averages only. For information on specific lots, please request via our sales department.