The wide variation of plants that produced pollen and nectar throughout the season affect the crystallization process. Spring honey 2011 is now set, whilst the liquid gold extracted in July, when the bees had been feeding on blackberry flower, is semi-set. This is honey at its most delicious, smooth and silky with a crunchy under layer. The variation in bouquet, flavour, colour and texture of honey that has not been commercially mixed or heated is phenomenal.
