Scottish heather honey is one of the finest honeys in the world. The peculiar combination of conditions that make the honey possible are uniquely Scottish, which is fitting, since heather is an iconic flower symbolic of Scotland's rugged beauty. There are moors of open uncultivated land where heather grows wild in the highlands of Scotland. These are kept that way in part to foster the environment for grouse hunting. The grouse need young, tender heather for food. The heather is carefully managed, with controlled burning of strips of the outer edges of the patch to spur new growth. Bees also appreciate the heather, and the insects fly among the plants, giving the peculiar flavor of the flower to the honey made by those bees. Heather honey is strong and thick, with a caramel color. The creation of the honey depends on the perfect timing of the arrival of the bees (which are brought to the moors each year) and the flowering of the heather, usually in August. When the honeycombs are filled with rich nectar, the beekeepers carefully "spin" the frames to recover the honey, being sure to leave plenty in the hive to fuel the colony for the winter. Struan Heather Honey is pure, raw heather honey. It's not heated or blended. Hamish Robertson, who founded Struan Apiaries in 1974 with his wife Joan, has perfected the process over many years. Scotland's heather honey is the product of a unique combination of factors: the land, flora, fauna, and the weather all working together to create a rare delicacy. The painstaking work of the dedicated beekeepers makes it all possible.
The flavor and aroma of heather honey is complex, rich and beguiling. The honey is subtly earthy and intensely fragrant, with hints of flower, mint, caramel and even the faintest suggestion of smoke at times. It's worth all of the effort that goes in to getting the honey. Stir a spoonful into your oatmeal or spread some on a piece of warm toast. These are simple but deeply satisfying pleasures.