Spun cold
++ Frames come off the ridge and into the shed the same morning. We spin them at + cellar temperature, never warm. Heat makes honey pour fast and lose the smell + of its own flowers; we trade the speed for the smell. +
+
+
+
+
+ Nine hives. One ridge. No blending.
++ Honey that tastes like one hillside. +
++ We keep bees on a single south-facing ridge above the Lamoille valley and + pour what they make, one season at a time — unfiltered, unblended, never + warmed past the temperature of the hive. +
+ ++ + Lot No. 14 · poured 4–5 September · 312 jars +
+
+
+
+ + + A ridge, and what grows on it. +
++ Everything in a jar of Hollowback honey was within a bee’s morning flight of + the same nine hives. That is the whole idea, and it is also the whole limit. +
+
+
+
+ + The hives sit at the top of an old sheep pasture that runs down toward the + Lamoille. From May the bees work the wild raspberry and the clover that took + the field back; by July they are up in the basswood; in the cool weeks before + frost they bring in goldenrod and aster, dark and a little wild on the tongue. +
++ We do not move the hives to follow a crop, and we do not buy honey from anyone + else to stretch a season. So a poor June is a smaller June, and the + summer lot says so. We would rather sell less and have it be + honestly from here. +
++ The honey is spun cold, strained once through cloth to take out the wax, and + poured by hand the same week. Nothing is heated to make it pour faster or + filtered bright to make it sit longer on a shelf. It will cloud and set in the + cold — that is honey doing what raw honey does. Warm the jar in a bowl of + tap-hot water and it comes back clear. +
+-
+
- Hives +
- 9 +
- Elevation +
- 1,180 ft +
- Forage +
- Wild +
- Pour +
- By hand +
+
+ All on one ridge, all overwintered in place.
+
+
+ South-facing, above the valley frost line.
+
+
+ Raspberry, clover, basswood, goldenrod, aster.
+
+
+ Cold-spun, strained once, jarred the same week.
+
+
+
+ This season’s lot
++ Four pours from the 2026 season, each from one stretch of the bloom. When a + pour is gone it is gone until the same flowers come round again next year. +
+-
+
-
+
+ ++
Lot 14-A · late May
+Raspberry & Clover
++ The first and palest pour. Light, almost floral, the taste of the field + coming back after the sheep. Sets soft and white in the cold. +
+++$16 / 12 oz
+ Reserve +14 jars left
+
+
+ -
+
+ ++
Lot 14-B · early July
+Basswood
++ Our shortest bloom and the one we wait for. Cool and green-edged, a little + minty, with the smell of the linden flower still in it. Stays liquid longest. +
+++$19 / 12 oz
+ Reserve +Sold out for 2026
+
+
+ -
+
+ ++
Lot 14-C · high summer
+Ridge Summer
++ Everything blooming at once — the household jar. Round and even, equal + parts clover and wildflower. The one we put on toast and never label fussily. +
+++$15 / 12 oz
+ Reserve +In the pantry now
+
+
+ -
+
+ ++
Lot 14-D · before frost
+Goldenrod & Aster
++ The last and darkest pour, brought in cool. Malty, almost smoky, with the + bite the goldenrod leaves behind. For cheese, dark bread, strong tea. +
+++$17 / 12 oz
+ Reserve +In the pantry now
+
+
+ Every jar carries its lot letter and pour date. Shipped in straw, padded by hand; + flat-rate within New England, at cost beyond it. +
+
+
+ How a jar is filled
++ Four steps, and not one of them is in a hurry. The whole point of small-batch is + that no part of it scales. +
+
+
+
+
+
+
+
+
+
+
+ Strained once
++ One pass through a square of cloth takes out the wax and a stray bit of comb. + That is all. We don’t fine it bright or push it through paper — + the pollen and the cloud are the honey, not a flaw in it. +
+Settled a week
++ The strained honey rests in a covered tank for several days so the last air + and froth rise on their own. No pump, no pressure, nothing forced. It clears + the way a pond clears after rain. +
+Poured by hand
++ We fill, weigh, and cap each jar one at a time, write the lot and the date on + the label, and pack it in straw. A good day is a few hundred jars — and + then that pour is closed. +
+
+
+
+
+
+
+ Keep a jar standing.
++ A standing jar is the simplest way we know to sell honey: tell us your address + once, and one jar of whatever we’re pouring arrives at the turn of each + season — four jars a year, billed the week each ships. Pause or stop with + one reply. No tiers, no app, no club. +
+