A brand can heat honey past 160°F, filter out pollen, and still stamp "raw" on the jar. Even if a label says unfiltered, it doesn't mean it hasn't been overheated.

To bottle faster and delay crystallization, many packers over heat honey to 160–170°F and fine-filter it, which also strips out the natural pollen.

Overheating honey can significantly degrade some of the naturally occurring qualities people look for in raw honey, including delicate enzymes and other heat-sensitive characteristics.

We gently warm ours below 105°F, only enough to facilitate handling. From there, we mix in simple ingredients and guide its natural crystallization until it becomes smooth, creamy, and delicious!