MEXICO |Mex1, Mesquite Blossom | Mex2, Mozote (Autumn wild flowers | Mex3, Avocado Blossom | Mex4, Foggy Forest | Mex5, Melipona, Stingless | Mex6, Scaptotrigona Mexicana / Foggy Forest | Mex7, Mangrove Honey |
Mex6, Mangrove Honey
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The honey
Culinary use: sweet & savory
Perfect for: demi-glace, glazes, mixology Pairing: soft cheeses, nuts, dairy-based ice creams, mustard, arugula, cold brew, cream, sautéed vegetables. We love this honey for its sweet, savory, and bitter complexity, a true reflection of the Nayarit terroir. On the nose, it is delicate; on the palate, it unfolds into a layered experience, leaving a warm sensation and a lingering finish reminiscent of salted caramel. The beekeeping
In the coastal lowlands of Nayarit, the mangrove forests of Santiago Ixcuintla rise where land and sea intertwine, forming one of the most vital and productive ecosystems in Mexico. Here, the roots of red, black, and white mangroves weave through brackish waters, creating nurseries for fish, sanctuaries for birds, and natural barriers that protect the shoreline.
Among this intricate web of life, bees find in the mangrove blossoms a rare and distinctive nectar, giving rise to honeys with deep, complex flavors that carry the essence of the tides. For many years, beekeeper Casimiro has dedicated himself to caring for his hives within this landscape, transforming the resilience of the mangrove into a practice that sustains both biodiversity and community. His work reminds us that each drop of honey is a bridge between bees, flowers, beekeepers, and the living pulse of the Earth. |
