Unfortunately the RAW honey label has been hijacked by the global food marketing industry.

We classify our Honey as RAW Honey because it's neither heated nor filtered. Our process for extracting honey from our hives is uncapping the honey, spinning the honey from the comb using an extractor and then allowing the honey to pass through a coarse filter to remove any excess wax from the uncapping process.

All honey will crystallize over time. “Commercially processed honey tends to crystalize more slowly than raw honey. That’s because all of the particles (mostly pollen grains) have been filtered under high pressure and heat. This process not only removes the pollen but also destroys many of the naturally occurring yeasts, enzymes, flavonoids, polyphenols and microbial compounds.” ~Bruce Shriver

• Honey is a super-saturated solution of primarily two sugars: glucose and fructose. Just like with your powdered lemonade, it is a natural process for some of the sugars in a super-saturated solution to eventually come out of solution. All raw honey will crystallize due to glucose.
• Bits of pollen in raw honey provide an excellent substrate to encourage crystallization. 
• Low water content in honey helps to keep if from fermenting, but also allows easier crystallization. 
• Nectar from different flowers varies in its ratio of glucose to fructose and can influence how fast crystallization happens. 
• When honey crystallizes, it becomes thicker (if tiny crystals are forming) and cloudy as more crystals form). Some crystallization results in a coarse sugary texture and some in a creamy texture. You can’t prevent it, but you can delay crystallization by keeping your honey in a warm location near the stove (not the cold cupboard against an outside wall).

If you absolutely want to return you 100% RAW Texas Honey back to it's sweet molten gold state, place your crystallized honey in a warm water bath of about 32.2°C (90°F) for 20 minutes or more until the crystals dissolve and the honey liquefies.

Honey should never be heated rapidly, over direct heat. The hotter you heat it, the more potential for reducing nutritional value. Excessive heat can have detrimental effects on the nutritional value of honey.

• Heating up to 37°C (98.6 F) causes loss of nearly 200 components, part of which are antibacterial.
• Heating up to 40°C (104 F) destroys invertase, an important enzyme.
• Heating up to 50°C (122 F) for more than 48 hrs. turns the honey into caramel (the most valuable honey sugars become analogous to sugar).
• Heating honey higher than 60°C (140 F) for more than 2 hours will cause rapid degradation.
• Heating honey higher than 71.1°C (160 F) for any time period will cause rapid degradation and caramelization.

Don’t microwave raw honey to decrystallize it. Microwave ovens cook food unevenly (that is why you have to turn your microwave dinner halfway through the cycle). You can’t control the temperature at all and are likely to scorch or boil at least some of your raw honey in a microwave.

Microwave processing of honey negatively affects honey antibacterial activity by inactivation of bee-derived glucose oxidase and defensin-1.

We sale and store our honey in canning glass mason jars with lids so that honey won't be exposed to air, while not being used.

We never recommend storing your honey in non-food plastic containers or metal containers because they can cause honey to oxidize.

Our Raw Honey is best stored above 50ºF. We store our honey in a dark cupboard that ranges from 61 to 77 degrees.

Honey is hydroscopic. That means it collects moisture. If it’s left uncovered, honey will begin to collect moisture from the atmosphere and allow the yeast to begin the fermentation process.

We don't recommend storing your honey in the refrigerator.