It is honey. Wild honey — from colonies of Apis laboriosa, the world’s largest honeybee, which builds in the open on cliff faces in Nepal. Nobody keeps these bees. There are no hives and no plantations. The colonies are found, climbed to, and cut by hand.
There is one harvest a year. The bees work the rhododendron bloom high on the ridges for a few weeks, and what they store in that window is all there is. The rest of the year there is nothing to take. This is called mad honey, and ours is Real Mad Honey.
It does not taste like the honey in your cupboard. Darker, slightly bitter, a little sharp — closer to burnt caramel and citrus peel than to clover. Some people like it on the first evening. Some need three.
One teaspoon. About five millilitres. Twenty to forty minutes before you would have poured a glass. That is the whole instruction.

Apis laboriosa — the Himalayan giant honeybee. Harvested in Nepal, once a year.







