A little honey house, tucked into Euharlee.
We're Allen and AJ Freeman, and our backyard is where this honey begins. Our hives sit at the edge of the woods in Euharlee, Georgia, where the bees forage from whatever's blooming within a few miles — wildflowers, clover, the occasional tulip poplar, the very last of the blackberry bramble. Every season tastes a little different, and we wouldn't have it any other way.
We don't filter our honey. We strain it through cheesecloth to lift out the wax bits, and that's it. No heat, no fine filtration, no additives. What ends up in your jar is exactly what came out of the comb.
Our queens have names. The one whose honey you're most likely to be holding right now is named Cleopatra. The next will be hers, too, until she's done. Then we'll start a new batch, named after a new queen, and you'll be able to taste the difference.
It's small, and we like it that way.