Heather Honey
Hailing from the Scottish moorlands, heather honey is a unique variety of honey that is highly-prized among honey connoisseurs and often referred to as the malt of Scottish honey. The honey is produced by honeybees that feed on the fragrant purple flowers of common heather (Calluna vulgaris) that bloom for a very short period in late August and early September.
In Scotland, the tradition of harvesting this honey variety dates back centuries, and although its production and extraction present a real challenge for Scottish beekeepers, the final product is immensely rewarding. Two of the most distinguishing traits of this dark-colored honey are its peculiar consistency and heady fragrance.
The honey has what is known as thixotropic consistency, which means it only becomes more liquid when stirred, shaken, or agitated. Scottish heather honey is characterized by a mild sweetness with subtle smokiness and an intense, lingering finish of herbs and flowers, reminiscent of the Scottish Highlands. Read more
To extract the honey, beekeepers usually rely on scraping it out of the hives and pressing it through a sieve, although an easier and more advanced method of extraction calls for using a specially designed plate with a honeycomb pattern of plastic needles.
It is recommended to enjoy the honey raw on its own or slathered on a slice of bread or a piece of sourdough toast and accompanied by warmed blackberries and a dram of Glengoyne whiskey on the side.
