Anzer Honey from the Rize Plateau | Raw Artisan Harvest • Anzer Plateau, Rize Province, Türkiye
High mountain, 2,300 to 3,000 meters: a raw harvest, unheated and unpasteurized.
Location and Growing Variables
Biotope
The essence of a floral ecosystem unlike any other: this Anzer honey comes exclusively from the plateau of the same name, in the Rize region, at the heart of the Black Sea mountains. Flourishing at an altitude of between 2,300 and 3,000 meters, this preserved terroir shelters a singular biodiversity where hundreds of wild flower varieties meet — several dozen of them endemic species found nowhere else on the planet. It is the symbiosis between this severe mountain climate and this exclusive flora that gives the honey its exceptional character and its absolute rarity.
Harvest
An artisan production governed by the cycles of nature: faithful to a centuries-old beekeeping tradition, the harvest takes place during the summer, only when the weather allows a perfect bloom. This honey undergoes no heat treatment, no chemical processing and no heavy filtration, so that its native enzymes, its pollen grains and its biochemical richness are preserved in full.
Packaging
A protective stoneware vessel: to preserve the integrity of this great mountain cru, the honey is packed in an artisan stoneware jar of 100 g. This noble, entirely opaque material offers absolute protection from heat and light. Unlike conventional clear glass, stoneware shields the active molecules and delicate aromas from ultraviolet rays, ensuring the finest possible keeping of its original qualities.
Technical Data and Processing
Principal Name
Anzer Honey from the Rize Plateau.
Origin
Anzer Plateau, Rize Province, Türkiye.
Harvest Altitude
High mountain (2,300 to 3,000 meters).
Production Method
A raw artisan harvest, unheated and unpasteurized.
Format
An artisan stoneware jar of 100 g (absolute protection against UV and temperature swings).
Organoleptic Characteristics
-
Appearance and Organoleptic ProfileAn amber color with warm highlights. A dense, complex floral scent, a velvet texture and a remarkable aromatic persistence.
-
Tasting ProfileOn tasting, it reveals a silken texture and an aromatic profile of rare complexity, marked by intense floral, woody and subtly herbaceous notes.
Brewing Parameters
01
Pure tasting ritual: To appreciate the full biochemical complexity of this exceptional honey, take a teaspoon neat in the morning on an empty stomach, letting it melt slowly under the tongue. Use a spoon of wood, horn or mother-of-pearl for preference; metal is not recommended, as it can interact with the active enzymes of the product.
02
Culinary use: This great reserve honey is used raw only. It may be placed delicately as a finishing touch on fresh goat's cheese, an artisan yoghurt or a slice of sourdough bread. Avoid stirring it into boiling drinks: a temperature above 40 °C would alter its heat-sensitive properties.
03
Storage recommendation: Although the stoneware jar offers an exceptional natural barrier, keep your jar tightly closed after each use, in a dry place at room temperature (ideally between 15 °C and 22 °C). Natural honey may crystallize over time; this normal physical phenomenon is the mark of its purity and of the absence of industrial treatment.
Reviews
There are no reviews yet.