Heathland Ballater

The moorland area surrounding the village of Ballater is in the heart of Royal Deeside, situated in the impressive Cairngorms National park; an area of Scotland that can’t fail to impress its visitors. The bees work the heather moors of this rugged landscape hard and the colonies must be strong to take full advantage of this special crop. Colonies need to be carefully managed to ensure they are at full strength when other colonies are starting to slow down following the tailing off of the other summer nectar flows. Heather thrives on the moorlands but the weather can he harsh so it seems incredible that the bees are able to produce such a special late season honey with its utterly amazing and distinctive flavour.

Heather season runs from late July to early September when the heathland  - open expanses of wild, uncultivated land changes colour to become beautiful purple clad hillsides .The best month to see heather in Scotland is in August and that’s when Sarah Leahy’s bees collect the most of their heather forage.

Bell heather (Erica cinerea) and ling heather (Calluna vulgaris). Despite the fact that both share “heather” in their names, bell and ling  are distinctively different when it comes to the scent, colour, texture and palate, each adding its own flavours and medicinal benefits to the honey mix. Both bell and ling have an amazing and strong aroma which can be smelt and enjoyed by Sarah as she approaches her hives in heather season. It is a special time for beekeepers when the heather is yielding and the end of the season is fast approaching

The combination of bell and ling heather produces a dark golden almost toffee coloured honey with a delightful soft set texture which is perfect for eating on Scotch pancakes or toast and of course for serving in generous quantities in your morning bowl of porridge.  Bell heather honey runs freely from the comb in extraction but ling heather, being thixotropic and gel-like, refuses to leave the comb unless agitated first. Ling is a labour intensive and time consuming honey to extract but its special qualities make it worthwhile.

Complex and delightful — fragrant, floral, and earthy, with hints of flower, mint, caramel, and sometimes even a faint, smoky whisper.

All Natives honey is packaged in recyclable glass jars.

A cool, dark cupboard, ideally one away from direct sunlight and heat sources like the oven, is the ideal place to store honey to delay crystallising and to maintain its flavor and quality. A pantry or a kitchen cabinet is also a good option. The cooler temperature will promote and speed up the crystallisation of liquid honey.

Crystallised honey is perfectly safe to eat and does not indicate that the honey has gone bad. It's a natural process where the sugar separates from the liquid, resulting in a solid or grainy texture. While it may change the texture and appearance, the nutritional value and safety of the honey remain unchanged.

If you prefer liquid honey, you can gently heat the crystallised honey (in warm but not boiling water) to dissolve the crystals and restore it to its original consistency.