The questions people actually ask.

No, and it is rather a good sign. All real honey crystallises, only at different speeds: acacia can stay clear for up to a year, Vlasina sets in three to six months, forest honey almost never. The difference is the fructose to glucose ratio, not quality.

Stand the jar in warm water that is not above 40 °C and leave it, stirring now and then. It takes longer than you would like, but it is the only way that takes nothing away from the honey.

Never the microwave and never the hob. Above 40 °C you lose exactly what you buy apiary honey for.

Closed jar, room temperature, out of direct sun. Not in the fridge: cold only speeds crystallisation up.

Always a dry spoon. Water is the one thing that genuinely harms honey.

Years, in a closed jar kept properly. Honey does not spoil the way other food does, because there is too little water in it for anything to grow.

What changes is colour and thickness: it darkens and sets over time. That is ageing, not spoiling. Every jar states the flow and the year it was extracted.

No. The limit is 40 °C and it is not crossed at any step. The honey is not pasteurised.

That is why a jar may arrive already set, especially in winter. Heating would make it look better on a shelf, but it would no longer be the same product.

Not during the flow. Syrup in the hive while the bees are bringing in nectar means sugar in the jar, and that line is not crossed.

Wintering is a separate matter and happens after the last extraction, once the honey is off.

Honey that does not come from a flower. Aphids on beech and fir leave a sweet trace on the needles and leaves, honeydew, and the bees collect it once the flowers are gone.

It is darker, denser and less sweet, with a resinous note. It is not there every year. In a year it fails, the jar is not topped up with another variety.

A blend of meadow and forest honey that the bees make themselves. On the slopes of Čemernik the meadow and the forest sit side by side, so in a single day one hive works both blossom and honeydew.

Nothing is blended after extraction. The ratio shifts from year to year, so one jar does not match the last, and that is not corrected.

Acacia for the safe choice: mild, pale, never covers what it goes with.

Vlasina if you want the spoon-in-the-morning honey. Full and round, and it takes heat better than acacia.

Forest if you like dark and less sweet. With mature cheese and walnut.

Three separate extractions instead of one, two hive moves in a season and a hand centrifuge. On the Vlasina slopes the same hive yields considerably fewer kilos, and it is the most work of all.

And nothing is blended after extraction: one flow goes into one jar.

By phone, Viber, Instagram, or through the basket on the site. The basket charges nothing: the order reaches us, then we call to confirm quantity, price and timing.

Payment is cash on delivery, to the courier. There is no card payment.

Delivery is 490 RSD, free over 6.000 RSD. It goes by Post Express, dispatched Tuesdays and Fridays, arriving in 1—2 working days.

We ship to every town in Serbia. More on delivery

No. Honey is an animal-origin food and export needs paperwork we do not have. Within Serbia we ship everywhere.

Yes, in Vlasotince, by arrangement over the phone. Collection is arranged in advance so the honey is ready.

Yes, and we send it straight to the recipient. The box takes three 450 g jars of your choosing, and the same variety more than once is fine.

The card is written by hand and no price goes inside. Gift boxes

Yes, in 5 kg pails, from 3 pails up, with an invoice and with the flow and year stated on every pail.

A 450 g sample is free, one per variety. Wholesale

There are no health or medical claims on this site. We are not doctors and we sell honey as food, not as medicine.

What we can tell you is how it was made: which flow, which altitude, which year, and that it was never heated above 40 °C.