Description

From the Gardens of Killruddery

This batch was gathered by my bees on the beautiful Killruddery Estate in Co. Wicklow. The 2024 spring forage in this historic landscape produces a light, elegant honey that perfectly captures the first blooms of the Irish countryside.

The Slow Creaming Process

To achieve this unique texture, the honey undergoes a traditional “creaming” process. After extraction, the honey is placed in my creaming machine. I mix it for 15 minutes, followed by a 60-minute rest, repeating this cycle over 3 to 5 days.

This controlled movement prevents large crystals from forming, resulting in a pearly white honey that is smooth as butter. It’s ideal for spreading on fresh scones or sourdough without the usual drips of liquid honey.

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