Mountain Honey

Mountain honey is a multifloral honey harvested from high-altitude wild flowers: clover, willowherb, raspberry, bramble, rhododendron, wild thyme and more. This exceptional floral diversity, sheltered from intensive farming, gives a rich, complex honey that is particularly valued for its benefits. Ours is harvested in the uplands of upper Provence and jarred without pasteurisation.

A concentrate of high-altitude wild flowers

In the mountains, flowering is staggered as the snow melts, and the bees forage on an incredibly varied flora, far from treated crops. Each harvest of mountain honey is therefore unique: its composition reflects the flora of the year and the location of the hives. It is this diversity that gives it its aromatic richness, and its richness in trace elements.

Colour, texture and flavour

Mountain honey ranges from amber to dark brown depending on the harvest. Its flavour is intense and complex: woody and malty notes, a floral touch, sometimes a hint of liquorice. Its texture naturally moves from a thick liquid to a medium crystallisation. It is a honey for tasting, between the gentleness of lavender honey and the power of chestnut honey.

The benefits of mountain honey

Mountain honey is traditionally considered one of the most nutritionally interesting honeys, thanks to the diversity of nectars it contains:

• rich in minerals and trace elements: dark and multifloral honeys are generally richer in minerals than light honeys;
• antioxidants: the darker a honey, the higher its content of antioxidant phenolic compounds;
• winter comfort: it is a classic honey for herbal teas and hot toddies, valued for soothing the throat; see our guide which honey for a cough?;
• natural energy: its quickly absorbed sugars make it an ally for athletes and an excellent substitute for refined sugar. We explain why to replace refined sugar with honey.

How to enjoy it

Mountain honey is the everyday honey par excellence: on toast, in yoghurt, in herbal teas, or in cooking for a glazed roast, a honey vinaigrette or a homemade pain d’épices. Its pronounced aromas hold up very well in cooking. Ideas and inspiration in our Recipes section.

Why choose our mountain honey?

A raw, unpasteurised honey, harvested in the uplands of Provence and jarred in small batches in Aix-en-Provence. No blending, no heating: all the qualities of the honey are preserved, from pollen to enzymes. See also all our honeys harvested in Provence.

Storage

Several years at room temperature, away from light and humidity. Crystallisation is natural and reversible in a gentle bain-marie. All the answers in our article does honey go off?

Further reading

Why our honeys are never pasteurised, where exactly they come from (the honey terroirs of Provence), and which honey to give to whom.

Frequently asked questions

What are the benefits of mountain honey?

It is a honey known for its richness: made from dozens of high-altitude wild flowers, it concentrates minerals, trace elements and antioxidants, more so than most light honeys. It is traditionally used to soothe the throat and as a natural winter tonic.

What is the difference between mountain honey and wildflower honey?

Both are multifloral, but mountain honey comes exclusively from high-altitude flora, wilder and more varied than that of the cultivated lowlands. The result: more complex aromas and a generally richer composition.

Does mountain honey have a strong taste?

It is aromatic with a long finish, without being bitter: bolder than lavender honey, gentler than chestnut honey. An excellent balance for every use.

Is your mountain honey pasteurised?

No. It is cold-extracted and jarred without heating, to preserve its enzymes, its pollen and all its aromas.