White Honey

The cleanest rung of the honey ladder. The skin and nearly all of the fruit mucilage are removed — often by mechanical demucilager — leaving only a thin trace on the parchment before drying. Because so little sugary mucilage remains, white honey dries quickly and behaves almost like a washed coffee during drying, with the least risk of over-fermentation. Producers tend to reach for it when they want some of honey processing’s gentle sweetness and body without committing drying capacity or labor to the longer, shadier runs of red and black honey. Flavor claims are tendencies, not guarantees: white honey tends to taste clean and delicate, with a light sweetness and modest body — noticeably less fruit intensity than the darker honeys.