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Won from the sweet chestnut blossom in the remote French Pyrenees highland during its short flowering period from June to July. Once it has finished flowering, the chestnut tree begins to develop the sweet chestnut, also known as chestnut. As a result of massive change in the landscape, honey bees and their keepers have become increasingly dependent on a couple of crops to produce surplus harvestable honey due to the loss of native habitat and related flora

A wildlife festival in the French Pyrenees

The right conditions for Sweet Chestnut are simply long hot dry days, 20 to 25°C being ideal with a flowering time here usually around the second half of June / first half of July. Unfortunately in recent years it has tended to rain a fair amount in this period and heavy rain finishes the flowers off completely. The flowers last a couple of weeks or just a little longer, making this source of chestnut honey short supplied and always in high demand.

Chesnut flower blossom

Chestnut honey is usually dark-colored, but can range from amber-brown to a very dark brown that appears almost black. Brownish-golden, reddish reflexes may occur.

Chestnut honey is only mildly sweet, with a complex flavor, intense aroma and a rather persistent taste. It has a slightly bitter aftertaste, pungent, spicy, leather flavor notes, sometimes a faint floral or smoky smell and a certain pucker to it. Its slight tartness is a result of the honey’s tannin content, tannins being a polyphenol or antioxidant with astringent properties that cause foods containing them to have a certain tart flavor.

A unique feature is that the honey remains liquid for a very long time, which is due to the low glucose content. The aroma is strong and tart. By a different intensity, the taste lasts very long. Many observe a slightly bitter aftertaste, which is related to the tannin contained.

1) Natural antibacterial. Known for its impressive natural antibacterial properties derived primarily from its content of hydrogen peroxide, a naturally-occurring antimicrobial. Studies show the honey can inhibit the growth of Staphylococcus aureus,  Escherichia coli etc. and fungi such as Candida albicans, improve wound healing time and promote a faster recovery following respiratory infections.

2) Immunomodulating properties. The immunomodulating properties of chestnut honey are believed to be a result of its generally higher pollen content. Studies suggest pollen prevents the release of histamine from mast cells (a type of white blood cell), potentially contributing to anti-allergic effects.

However, if you are already allergic to chestnut pollen or honey bee enzymes, consumption should be avoided because it will trigger a potentially life-threatening allergic reaction.

3) Anti-inflammatory action. The antioxidant polyphenols and other unique components of chestnut honey are responsible for its general anti-inflammatory effects which can help with sore throat, wound healing, ulcers and even acne and promote a faster recovery.

4) Good for sore throat and gastritis. Chestnut honey is viscous and has a low moisture content, characteristics that contribute to its soothing effect by allowing it to form a protective layer over the throat or stomach lining and allow them to heal while preventing further irritation.

5) Great for skin care. Because of its tannin content which makes it slightly astringent, chestnut honey can help temporarily tighten skin and give it a more youthful and fresh appearance. Moreover, when applied as a face mask, it makes skin softer and helps unclog pores.

6) Rich in antioxidants. Darker honeys such as chestnut or forest honeys are often rich in antioxidant polyphenols which protect cells against the harmful action of free radicals and educing oxidative stress and subsequent cell damage.

7) Rich nutritional profile. Being a darker honey, chestnut honey has a superior nutritional profile, containing higher amounts of vitamins and minerals. Vitamin C is a great antioxidant and anti-inflammatory, iron helps prevent and treat anemia, while potassium is great for nervous system and cardiovascular health.

Pair with strong, sharp cheeses such as Pecorino, Manchego or Gorgonzola, or sharp fruits like raspberries or redcurrants. Beautiful when used in rich chocolate desserts or drizzled over Ricotta.

FDA Registration No. : 10887810022
FDA Product Code : 36 C C T 04
Manufacture Certification : SALSA

*** NOT SUITABLE FOR INFANTS UNDER 12 MONTHS
*** If you are already allergic to flower pollen, honey bee enzymes, and other bee products consumption should be avoided because it will trigger a potentially life-threatening allergic reaction.

As standard, all our honeys are supplied with Certificates of Analysis testing done by international laboratories as illustrated in the European Honey CODEX :

• HMF & Diatase
  To ensure the honey has not been heat treated and is not old/adulterated honey (refer to Honey Codex).

• Sugars (Fructose/Glucose/Sucrose)
  To ensure the honey has not been adulterated by the addition of sugar syrup and the bees have foraged on flower nectar to make the honey and not fed on sugar syrup during the honey production period (refer to Honey Codex).

• Pollen Analysis and Geographical Origin
  To ensure authenticity of the botanical and geographical origin. Note, with respect to Orange Blossom Honey, the flower naturally produces very low pollen counts and therefore the concentration of Methyl Anthranilate is also analysed as an indicator of the quality and authenticity of the Orange Blossom honey.
• Antibiotic and Veterinary Residues
  To ensure products comply with those maximum residue limits for honey established by the Codex Alimentarius Commission.

• Moisture Content
  To ensure the honey has ripened properly and not diluted with water (refer to Honey Codex).

***Due to space limitation, we only published Pollen Analysis Report here. If you interested to get access on full report, please send us an email. We’ll gladly help you.

Our Honey Sommelier has traveled the globe to bring you the finest, raw monofloral honeys from around the world, each selected for their unique aroma, palate and finish. All traditionally gathered and never heated over the normal temperature of the hive.

Produce of : Pyrenees France
Pack & bottle : Hand pack & bottle in Perthshire, Scotland