★★★★★
"Gave a jar to my mother for her birthday. She called me the next morning about it. That has never happened before."
Kaitlin R. · Portland, OR
How the Fall Pour gets made.
We pull supers from the carrot seed fields and Leavenworth mountain corridors at first light and get every frame cold-room within four hours. Warm-extraction honey is a different, lesser product — the volatile aromatics boil off the moment the frames sit above 80°F. Cold extraction keeps the herbal complexity of carrot seed honey that makes this pour worth doing.
From the cold room the honey settles for 72 hours. We skim, never filter, which is why you'll see the faint cloudiness of pollen and fine wax particles. That's the point. The floral chemistry is in those particles. A honey that looks like cough syrup tastes like it too.
The bottling run is 1,400 jars, numbered by hand. When they're gone they're gone. Carrot seed honey is one of the more unusual varietals you'll find from a Washington beekeeper — the basin around Quincy and Ephrata produces some of the most distinctive honey in the state.