Hi there.
I'm a member of the Federation of Irish Beekeeper Associations (FIBKA) and have public and product liability for my produce. I'm an active member of both the Limerick and Dublin Beekeepers Associations. I’m also registered with the Department of Agriculture, Food and the Marine as a bee farmer.
My raw Irish honey is available at different times throughout the year. Depending on the season, weather and the bees of course, some of the products may be in short supply or have run out. All the honey that I produce is truly local being collected by my bees from my apiaries around the country. It is sold as raw honey; I try and do as little processing as possible and certainly do not pasteurize it and keep heat away from the honey as much as possible. The honey is spun from the frames and filtered, which means that I pass through a course filter to the large particles such as wax cappings or propolis. The honey is never heated to make it pass through a fine filter. Over time, the honey will always crystallize. This is completely natural and the time it takes will depend on the individual makeup of the honey and the amount of fructose (fruit sugar) and glucose (grape sugar) it contains. When glucose crystallizes, it separates from water and takes the form of tiny crystals.
Garrett