Our bees forage saw palmetto, mangrove, gallberry and sea grape along the Weeki Wachee coastline. Unheated, unfiltered, and never the same jar twice.
Every harvest is a snapshot of what's blooming along the Gulf. Here's what our bees are working right now — and exactly how it tastes in the jar.
The Nature Coast signature. Buttery and pale gold with a smoky, almost savory finish — beekeepers fight over it for a reason.
Coastal and clean with a faint salt-air brightness. Crystallizes into a fine, spreadable cream.
Holly-bush honey from the wet flatwoods. Heavy-bodied, slow to granulate, gently tannic.
A rare beachfront forage. Light amber, floral-fruity, with a soft tropical roundness.
Our hives sit between the Weeki Wachee marshes and the Gulf — close enough that the bees work coastal blooms most colonies never reach.
Small batches, jarred as they come off the frames. When a forage is gone, it's gone until next bloom.
The bees are busy.
This season's harvest is on its way — check back soon.
That's the whole apiary — a string of small hives, a painter and a beekeeper, and a stretch of coast that decides what each jar tastes like. We started with three nucs and a hand-painted sign. We still hand-label every jar.
— Lizzie & the Bees
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