What makes our honey unique

Honey production Terroir – 'Taste of Place'

The essence of a honey is dictated by the terroir (from the French word for earth), describing the unique combination of geographic location, climate, soil and temperature that gives each honey its complex composition and individual personality. As in winemaking, terroir dramatically affects the flavour profiles of the honeys produced.

CarboNZero certified

Our honey is the first honey in the world to achieve carboNZero certification. This certification meets ISO 14067 standard. The carboNZero programme is independently audited and is owned by the New Zealand government. Our GHG emissions are measured, managed, reduced, (where possible) and any remaining unavoidable emission mitigated – last year we purchased credits in a wind farm power project.

Certified Organic

Absolutely no chemicals are used on the land where our organic hives are located, (bees fly within a 3km radius from their hive so this surrounding land must be chemical free), nor are any chemicals used to treat the hives or during the processing of our organic honey. Our organic honey, like all our honey, is never overheated, blended or micro-filtered.

Single Vintage

Each jar of our honey states the date in which it was harvested. We do not blend honey collected from different seasons, (even honey from the same varietal) as honey collected from a particular year has its own unique flavour, colour and texture profile.


We work in partnership with artisan beekeepers. Their name is proudly displayed on each jar of our honey.

Honey productionSingle Origin

Each jar of honey is harvested from one particular floral source, from a particular year and from a specific region – never blended. This information is printed on each jar.


Each jar of our honey can be traced back to its source, vintage, region and beekeeper.

Processing Technique

In line with our J. Friend and Co standard our honey is extracted and processed at a temperature not exceeding 40 degrees celsius. This ensures that all naturally occurring enzymes in the honey are kept alive, (if the honey is heated above 45 degrees the beneficial properties, flavour and texture of the honey will be affected). Honey stored in the hive is also kept at below 40 degrees celsius.

Creaming process

Creamed honey is 100% pure honey – 100% natural – nothing extra is added. Most honey crystallises over time, (with the exception of Beechwood Honeydew Honey which naturally remains smooth and syrupy). The creaming process was developed in New Zealand and results in a creamy smooth textured honey which will not granulate. The honey is kept at a constant temperature of 12-14 degrees celsius and gently stirred for up to 5 days. This process reduces the length of the honey crystal chains and creates a softer, smoother honey.

Filtering Process

Our honey is filtered so it retains all its natural textural properties. We run our honey through a large mesh filter to remove any dead bees or large impurities which would interfere with the enjoyment of our honey.

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