Lot 2

Third jar of friend/relation made honey & was surprised to see the crystalisation - Lot 2 from Greville. Apparently it is quite a complex topic, but seems to show that the honey was raw, undiluted and un-processed, Also that we've stored it a slightly above the ideal temperature of below 10 degrees centrigade, but not degraded it's quality & goodness. Tasted delicious.

Am starting to view natural honey like traditional & craft ale, whisky etc where you can enjoy nuances in flavour. Looking forward to Lot 3 already, but will move it to a slightly cooler location. Lot 1 was thick and uncrystallised..knowing Greville he would have stored it immaculately.

The link below gives some idea (unsecured site) in a summary of their views on it.
http://honeypedia.info/why-does-honey-crystallize-fast