This Rosewood Estates Creamed Honey is a local Canadian product from the Niagara Region. Not to be confused with honey butter, this is an all-natural creamed honey made from Rosewood's Wildflower Honey that makes a terrific breakfast honey. Because of its “creamy” consistency, it is perfect to spread on toast. Please note that each batch of Creamed Honey has some slight variation in the hardness of the cream. Due to the fact that Creamed Honey is stored at 18 degrees Celsius at Rosewood Estates, this honey may appear harder at first but with some stirring and sitting at room temperature it will soften. This is a 375 g glass jar that is the perfect size for a gift and to complement your tea purchase.
Tip: Please do not refrigerate Creamed Honey.
Interesting fact: The process of turning wildflower honey into creamed honey is a process created at Guelph University to preserve unpasteurized honey for long trips by forcing its crystallization.
About Rosewood Estates
The Rosewood story begins over 80 years ago when R.W. Roman’s passion for beekeeping and mead began as a teenager in Ukraine. After arriving in Canada, he continued keeping bees alongside his son, Eugene Roman, who quickly fell in love with the craft. Years later, during Eugene & Renata’s honeymoon to Niagara-on-the-Lake, the two fell in love with the region for its natural beauty, people and wines. Here the concept of Rosewood began, as Eugene promised his new wife that one day he would build a winery with her. After years of planning, planting and a decade of harvests, Rosewood Estates is now made up of a diverse group of talented and passionate individuals.
Beekeeping is very important not only to Niagara’s local environment, but Rosewood and the Roman family too. The Roman’s have over 85 years, 3 generations worth, of beekeeping experience, and today keep hundreds of beehives scattered across the Niagara Escarpment & Greenbelt. The pure, raw, unpasteurized honey has a delicate wildflower flavour, expressing flavours of the local flowers, a smooth texture, and a lingering sweet finish.
Similar to Rosewood’s wines, which begin in the vineyard, the honey begins with the hives. By adhering to natural and sustainable beekeeping practices we ensure the bees are happy and healthy, enabling them to make delicious high-quality honey. Equally important is the site selection of the hives. Close proximity to nectar and pollen sources, safety from weather and natural predators, and fresh drinking water are vital in promoting strong hive-health and productivity. Thankfully the Niagara Escarpment, between Beamsville and Jordan, provides all these important characteristics.
The honey-making process is simple and dual purposed. Honey begins as flower nectar collected by thousands of honeybees (apis mellifera). Flying from flower to flower, they not only collect nectar, but also pollen and provide the important service of flower pollination. Returning back to the hive with resources, the bees produce an enzyme that transforms the composition of the collected nectar. As moisture in the transformed nectar evaporates (via heat from the hive), it slowly turns into honey. Once the honey becomes ripe, the bees seal each honeycomb cell with fresh beeswax and it is now ready to be harvested.