In a word: No! Raw honey is naturally acidic and low in moisture, making honey inhospitable to bacteria and yeast. This means properly stored raw honey will last for years, decades, and in the case of some Egyptian tombs, even milennia! Learn more on our blog!

Crystallization is a natural process that happens with most raw honeys over time. Crystallized honey has little sugar crystals in it and therefore feels granular on the palate. We have a few suggestions for what to do if your honey is crystallized and you don't love its new consistency!

If your honey starts to crystallize, you can re-liquify it in a warm water bath (~120°F). Just be careful not to get any water in your honey!

You might also try blending your honey until it turns into a creamy, spreadable consistency perfect for slathering on toast or cheese and crackers!

Learn more about crystalization on our blog!

We use honey simple syrup at our Tea Bar to sweeten drinks. This more liquid version of honey combines easily and thoroughly with both hot and cold drinks and makes a wonderful addition to cocktails and marinades!

Making honey simple syrup is as simple as the name!

Simply take 1 part Gingersnap Honey and one part hot water, stir to combine, and store in the refrgerator.

Your honey simple syrup will last in the fridge for up to two weeks.