At the time, Christiansen was using raw honey in his small production. Upon meeting, they decided to collaborate on ways the distiller could impact the beverage industry while supporting local farming, businesses, and bee groups.
symbiotic relationship
Most people know the term “terroir” as it relates to winemaking, but what about honey? like wine, MezcalAnd even whiskey, honey is a unique reflection of the surrounding landscape. The difference is how those flavors come about. For example, a sip of wine allows you to savor the soil in which the grapes were grown, and the taste of Islay Scotch whiskey can reflect the salty air of the Irish coast.
Honey, on the other hand, is a container in which pollen collected by plants in that area is fused. Amber elixir can take on a wide variety of flavors, which is why the honey made by bees around orange groves will taste very different from clover honey or wildflower honey.
Barr Hill may have commissioned its work on bees, but it’s a two-way relationship. Christiansen speaks out loud about the ways in which the raw honey infused in their souls makes all the difference in the way it tastes. While most Genes rely on plants from far and wide to create a layered, balanced flavour, Bar Hill Raw Vermont Honey basically does the job, along with the much needed juniper.
Cracking the tops of Barr Hill’s honey barrels, what’s inside looks very different from the typical plastic honey bears found in the grocery store. Thick and sticky, similar to creamy milk, with a nutrient-dense layer, bubbles of marbled honey froth made with leftover wax, propolis, and more. Most honey sold commercially is sterilized to make it smooth-looking and squeezable, but the process removes the lion’s share of the distinct nutrients and flavors, which is why the distillery uses only the raw product.
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