In the bee yards of Risk’s Apiary & Honey House we go to great lengths to produce a healthy and great tasting honey. Each harvest from every apiary has a unique flavor and aroma. Some of the best tasting honey in the world is harvested from right here in the Mid-Michigan area where there are a hundred or more floral sources for honey in this area. Unpasteurized, unfiltered raw honey can taste as complex as a vintage port wine. One reason our honey tastes so good is because very little heat is used in the extraction and bottling process. We use a course strainer to remove wax capping’s, which allows for the retention of the pollens giving the honey its unique flavors. Our honey is only warmed enough to liquefy it for pouring when it is granulated. It is never over heated which adversely affects the delicate flavors and changes the color. When warming the brood nest, making wax and drawing out comb, heater honey bees raise the temperature of the hive up to around 111° in a beehive, and we take care to keep honey near this temperature when liquefying is necessary. Large honey packing companies use a pasteurizing process that super heats honey and then it is forced through fine filters which remove all the pollens and particles – not to make honey healthier, but to retard granulation and lengthen the shelf life of the product. This process not only changes the flavor, but removes many of the vitamins and minerals. They buy the cheapest honey they can find on the world market and blend it with the great tasting honey that we produce here. It is no wonder that we hear all the time that “this is the best tasting honey I have ever tasted” from our customers. It also points out how important it is to “Buy Local” – so you know the what, how and who about the food you eat.