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Mieli Thun Honey

$13.99
  • Mieli Thun Honey
  • Mieli Thun Honey
  • Mieli Thun Honey
  • Mieli Thun Honey
  • Mieli Thun Honey
  • Mieli Thun Honey
  • Mieli Thun Honey
  • Mieli Thun Honey
ETA 1 Week
Mieli Thun is not your average honey, and even in these familiar flavors, the difference is crystal clear. Mieli Thun is artisanal Italian honey made with nomadic beekeeping, meaning quite simply, the hives move throughout Italy. There are 60 different locations they source from, all the way from the Alps to Sicily and everywhere in between, catching specific plants in bloom at their peak for the bees to collect their nectar. The man behind this is third generation beekeeper Andrea Paternoster, learning most of what he knows from his grandfather; he founded Mieli Thun in the early 90s intending to create honey to be appreciated at a different level, just like fine wine. We've tasted about twenty varieties of honey from Mieli Thun, and the level of expression and unique character from these are unlike anything we have previously tried. Andrea has countless uses for his honey in both sweet and savory applications and stands by his products so much he travels with them in case he needs a "fix". The focus here is on one variety of plant per honey, which is called monofloral honey. Below is a selection of familiar flavors but done the Mieli Thun way, delivering the utmost quality with unrivaled purity and expression, producing wholly untampered, natural, and raw honey.

Acacia
Sourcing from Alto Adige, Veneto, and Lombardia, between April and May, as high as 1000 meters. Aromas of Acacia, spring flowers, almonds, and bourbon vanilla. This is the silkiest of the group perfect for drizzling and dissolves quickly. This lights up about every sensation on the palate with a blast of sweet almond and floral notes. This has a higher natural sweetness with a more runny texture. Great on goat cheese, Blue cheese, candied fruit, fruit salads where it limits the oxidation (Andrea's tip) and makes a great glaze on fruit tarts and enhances the flavor of tomato sauce.

Apple Tree
Though apples are a widespread fruit, honey from exclusively apple trees is very rare. Slightly thicker, there is a very fragrant aroma of apple cider, baked apples. Simultaneously, the palate is more floral with a pleasantly sweet and somewhat savory note, which Andrea describes as Cardoon. The apple tree honey is mainly sourced from Northern Italy in Piedmont, Emilia Romagna, and Alto Adige between April and May. Perfect as a vinaigrette with mustard, or used to sweeten a compote, brines for poultry, and cocktails.

Orange Blossom
Very expressive orange blossom aromas with honeysuckle and yellow melon, this is collected between March and May in southern Italy from Sardegna, Sicily, Puglia, and Campania. The orange blossom has a perfect level of sweetness and creamy texture with floral notes that turn to orange as it finishes. The orange blossom has a higher acidity and fantastic on baked goods and a good match for savory items like squash blossoms, salads, and frittatas.

Tuscan
The Monofloar exception, this honey is from a collection of plants gathered throughout the growing season between March and October in the Tuscan Basin near the Township of Capalbio, just a Kilometer from the Medetrenanan sea. As time goes on, different flowers and plants begin blooming. The bees slowly start integrating the new plants into their routine, creating honey containing various types of wild grasses, pomegranate, orchard fruit, honeysuckle, acacia, sunflowers, and towards the end of the season eucalyptus. It is important to note that humans do not blend this, the bees do, creating a natural field blend if you will, and it is sensational. Serve with virgin olive oil on bread for an Italian breakfast, or with pecorino cheese, autumnal vegetables, bitter greens. This is also perfect for caramelized or candied onions. Even marinades with garlic and spices, and pepper, are good unique and local options.

One more thing to note is that crystallization is normal. Because these are completely raw with no added ingredients to keep it in a liquid state, the honey will begin to solidify and possibly darken. These are natural occurrences that do not affect the honey's flavor and can be reversed with a little gentle heat. These have a two-year shelf life and will expire in 2022, so they are still very fresh. Also, anyone that would like to ship their honey now should use the flat rate shipping option during check out.

Mieli Thun Honey

Mieli Thun Honey

$13.99
$13.99

ETA 1 Week
Mieli Thun is not your average honey, and even in these familiar flavors, the difference is crystal clear. Mieli Thun is artisanal Italian honey made with nomadic beekeeping, meaning quite simply, the hives move throughout Italy. There are 60 different locations they source from, all the way from the Alps to Sicily and everywhere in between, catching specific plants in bloom at their peak for the bees to collect their nectar. The man behind this is third generation beekeeper Andrea Paternoster, learning most of what he knows from his grandfather; he founded Mieli Thun in the early 90s intending to create honey to be appreciated at a different level, just like fine wine. We've tasted about twenty varieties of honey from Mieli Thun, and the level of expression and unique character from these are unlike anything we have previously tried. Andrea has countless uses for his honey in both sweet and savory applications and stands by his products so much he travels with them in case he needs a "fix". The focus here is on one variety of plant per honey, which is called monofloral honey. Below is a selection of familiar flavors but done the Mieli Thun way, delivering the utmost quality with unrivaled purity and expression, producing wholly untampered, natural, and raw honey.

Acacia
Sourcing from Alto Adige, Veneto, and Lombardia, between April and May, as high as 1000 meters. Aromas of Acacia, spring flowers, almonds, and bourbon vanilla. This is the silkiest of the group perfect for drizzling and dissolves quickly. This lights up about every sensation on the palate with a blast of sweet almond and floral notes. This has a higher natural sweetness with a more runny texture. Great on goat cheese, Blue cheese, candied fruit, fruit salads where it limits the oxidation (Andrea's tip) and makes a great glaze on fruit tarts and enhances the flavor of tomato sauce.

Apple Tree
Though apples are a widespread fruit, honey from exclusively apple trees is very rare. Slightly thicker, there is a very fragrant aroma of apple cider, baked apples. Simultaneously, the palate is more floral with a pleasantly sweet and somewhat savory note, which Andrea describes as Cardoon. The apple tree honey is mainly sourced from Northern Italy in Piedmont, Emilia Romagna, and Alto Adige between April and May. Perfect as a vinaigrette with mustard, or used to sweeten a compote, brines for poultry, and cocktails.

Orange Blossom
Very expressive orange blossom aromas with honeysuckle and yellow melon, this is collected between March and May in southern Italy from Sardegna, Sicily, Puglia, and Campania. The orange blossom has a perfect level of sweetness and creamy texture with floral notes that turn to orange as it finishes. The orange blossom has a higher acidity and fantastic on baked goods and a good match for savory items like squash blossoms, salads, and frittatas.

Tuscan
The Monofloar exception, this honey is from a collection of plants gathered throughout the growing season between March and October in the Tuscan Basin near the Township of Capalbio, just a Kilometer from the Medetrenanan sea. As time goes on, different flowers and plants begin blooming. The bees slowly start integrating the new plants into their routine, creating honey containing various types of wild grasses, pomegranate, orchard fruit, honeysuckle, acacia, sunflowers, and towards the end of the season eucalyptus. It is important to note that humans do not blend this, the bees do, creating a natural field blend if you will, and it is sensational. Serve with virgin olive oil on bread for an Italian breakfast, or with pecorino cheese, autumnal vegetables, bitter greens. This is also perfect for caramelized or candied onions. Even marinades with garlic and spices, and pepper, are good unique and local options.

One more thing to note is that crystallization is normal. Because these are completely raw with no added ingredients to keep it in a liquid state, the honey will begin to solidify and possibly darken. These are natural occurrences that do not affect the honey's flavor and can be reversed with a little gentle heat. These have a two-year shelf life and will expire in 2022, so they are still very fresh. Also, anyone that would like to ship their honey now should use the flat rate shipping option during check out.
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