Miellerie means "the house of honey" in French. This honey is produced by Yves Ginat, a Frenchman now living in Tasmania. Yves began keeping bees as a young boy in France. He has brought his techniques with him, and says of his honey, "it is a subtle marriage of French tradition and Tasmanian flowers."
Miellerie honey is unprocessed and unheated, thus maintaining the honey's optimum natural aroma, health qualities, and characteristic crystals. Each of the honeys in the Miellerie range are crystallised, with a smooth, velvety texture that melts in your mouth!
3 Delicious Flavours
Leatherwood - The Leatherwood, a gorgeous tree growing from the cold, deep rainforest of the world heritage wilderness of South-West Tasmania.
Her yield has flowed since Gondwanaland creating nectar of a distinctive flavour full of soft aromas like the sweet dew of the cold rainforest floor. Her four-petal blossom is a ‘lotus of the air’ where bees gather her nectar during the stillness of the hot summer time.
Blue Gum - Madame Blue Gum opens her branches as a crown of blossom from October to December, from seaside to hill top. She is an elder, a sage, and will yield in her own rhythm of 5, 7, or 9 years; Tasmania’s flower emblem.
Each flower like a little sun, she gives to us; each flower a larder of nectar, she gives to the bees. Her honey is soft and delicate in perfume, attracting the swift parrot and bees to share her crown to live. We have sheltered within the rooted hollows of her trunk, between the earth and cosmos, surrounded by the music of dripping nectar.
Lake Pedder's Nectar - During late October to early January this garland will yield to the bees their favourite wild flower nectars from the heart of Tasmania’s world heritage.
Draw me a lake… spirit of the still, silenced beach of tannin waters and sandy-quartz shores. From the spring of the Huon River to the lake; the vibrant life and the endless ripples of the water bring to the nectar a magical diversity of flora blossoms; Banksia, Tea Tree, Button grass, Melaleuca, Peppermint, “…he is rich of aroma with a little bitterness”.