- Published on October 11, 2012
Like fine wine or fancy chocolate, each beekeeper's honey is particular to the bee yard in which its made. Taste and appearance are largely dependent on where the bees have foraged, bass wood, apple blossoms, raspberries, mint, the list is endless. At EAS, Rowen Jacobson, used the french word "terroir" (pronounced tare-WAHR), translated as the "taste of place," to explain the individuality of honey. At the farmer's market or local food supplier, look at a shelf of Vermont honey and its terroir is immediately apparent and incredibly diverse.