Our Honey

At Eisele’s we use only 100% U.S. Domestic honey harvested by local beekeepers, some of it from the countryside of Central Indiana near our original hometown of Westfield, Indiana. We maintain our inventory with the help of fellow local and regional beekeepers. 

Eisele’s bottles two varieties of honey. Raw Honey has never been heated beyond hive temperature, whereas Pure Honey has been gently heated to make it easy to pour. Both types of honey start from the same source, and both:

• are 100% real honey (no corn syrup, flavorings, additives, or chemicals)

• come from American Midwest hives (not from China or India)

• are sold in glass jars (never stored in plastic)

We approach raw honey much as a fine wine maker would. Every crop year the flavor is unique, and we never mix honeys, so the flavor really shines.

More about the Raw Honey difference

Raw Honey Benefits

We believe our method supports the health benefits of raw honey by locking in pollen, phytonutrients, vitamins, minerals, enzymes, and amino acids. Because Eisele’s Raw Honey is never heated or filtered, it retains all of its nutrients.

Water White & Extra White Raw Honey

The color grades we use for our raw honey are water white and extra white; these usually make up less than 1-3% of the crop.

Raw Honey Taste

Eisele’s Raw Honey has a thick, creamy texture with some crystallization and an exquisite, slightly less sweet flavor than our heated Pure Honey. The texture is prized by chefs, and is wonderful mixed into yogurt or spread on toast. Our Raw Honey is also a top choice for brewers and fermentors. 

Our raw honey is unfiltered, but it's a creamy white with no bee parts or debris. Because it's unheated and unfiltered, raw honey eventually thickens to a semi-solid state. It's a real treat spread on toast, but is not easily poured. (If you prefer pourable honey to raw honey, try Eisele's Pure Honey instead.)

Raw Honey Processing

We like to leave as much up to Mother Nature as possible. We take raw honey straight from the hive to the extractor and then the glass jar — no extra processing! (The extractor is a simple piece of equipment that uses centrifugal force to simply spin the honey out of the honeycomb — no heat or chemicals needed.)

The original label drawn by Tom Eisele in 1981 explains it perfectly:

Why not organic?

The USDA does not (yet) have a standard for certifying honey. However, it recognizes other countries’ organic certification labels. If you see honey for sale with a USDA Organic label, that means the honey has been imported, likely from Brazil, Mexico, or Canada.

Food producers who sell less than $5,000 per year of products are exempt from having to be certified or inspected, but can still use the organic label if they say they are following rules of organic production. You may see small batches of American honey labeled “organic,” but it has not actually been inspected and certified.

Do not feed honey to children under 18 months of age.

Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.