The Honey VarietiesThere are three varieties of honey made by Big Island Bees: Macadamia Nut, ‘Ohi’a Lehua (pronounced O·HE·Uh Lay·WHO·Uh) and Wilelaiki (pronounced Willie-LIE-Key). While macadamia nut honey is not that hard to find, the ‘Ohi’a Lehua flower grows only in Hawaii, and the Christmasberry tree, from which the Wilelaiki blossom honey is made, is difficult to find outside of Hawaii and South America. As the flower of each tree is unique in its fragrance and nectar, it bestows unique qualities upon each of the honeys. The honeys are made by transporting the bees to different sites at different times of year, following the blossoms: macadamia from February to April, they forage in the ‘Ohi’a forest from May to July and Wilelaiki from August to November. When there are no blossoms, the bees are fed 100% nectar. The honey itself is organic, unheated and unfiltered, in order to preserve the natural sugars and enzymes necessary for peak flavor and nutrition. Macadamia Nut Blossom is sweet and nutty like the nuts the trees produce. There is a big, complex aroma with hints of leather and barnyard, and a tang with lemon notes on the palate. As with any product, there are all levels of quality; this is top-notch macadamia honey. With a soft, velvety texture and rich amber color, it is the one to reach for when you want something sweet on fruit or fruit salad, on pancakes and waffles or in herbal tea. But the flavors here are so wonderful, eating it by the spoonful is a treat when you want something sweet. It’s so much more satisfying than a typical candy bar, or even (gasp!) a spoonful of ice cream. Yes, it’s that good.
Wilelaiki Blossom (certified 100% organic) is a robust honey, with subtle smokiness, and a peppery finish—a connoisseur’s delight. You won’t mistake this for anything from the honey bear squeeze bottle. After we tasted this honey, we read that the tree is a transplanted pepper tree from Brazil (where it is known as the Christmasberry Blossom)—hence the peppery notes. It was introduced to Hawaii at the turn of the 20th century. A light amber in color (see the differences in the photo below), Wilelaiki honey is best paired with roasted meats and vegetables and cheese—not with traditional sweets, unless you enjoy cutting-edge pairings. Having enjoyed pink peppercorn ice cream, we’d like to try making it into a sweet, peppery ice cream. This is a gift for a gourmet. We don’t doubt the bees that make these fine honeys are inspired; they live in Hawaii, after all. Learn more about honey bees (they’re 40 million years old!) and you’ll appreciate these honeys even more.
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reduced to a consistent common denominator (i.e., a sweet, generic honey flavor), varietal honey—that which comes from a specific flower species, also known as monofloral honey—can change from year to year in flavor and color, like wine, chocolate or any other “single origin” product. As with wine, the environment, or terroir, makes a big difference in the honey. Spicy, fruity and earthy are characteristics most often associated with wine, but a taste of Big Island Bees honey, from the trees of Hawaii’s Big Island, will remind your palate why honey became such a delicacy in the first place. Each of their three honeys is different in color, taste and texture. They’re a wonderful gift for a honey lover, and can make a honey lover out of anybody who is underwhelmed by the characterless, sweet stuff served in most homes and restaurants.
