Proven, every batch.

The most common fraud in honey is dilution with sugar syrup, from cane or corn. The laboratory detects it by isotope ratio and marker analysis. A clean result means no foreign sugar was found. Our colonies are never fed, so this is the test we worry about least and insist on most.

Hydroxymethylfurfural forms when honey is heated, or stored too long and too warm. Fresh raw honey has very little. A high figure tells you the honey has been pasteurised, or is old. Because we never warm our honey, the HMF on our reports stays low, and we would rather you checked than took our word for it.

An enzyme the bees add while making honey. Heat destroys it. A healthy diastase number is the positive proof that the honey is still alive, in the sense that matters.

Honey with too much water ferments. The bees cap the comb only when the honey is dry enough, and we harvest only capped comb, so moisture on our reports sits where nature put it.

Antibiotics and pesticides are screened for. Wild colonies on a mountain no one farms give a straightforward answer here.

Melissopalynology, the counting of pollen grains under a microscope, tells you what the bees visited. It is how we can say that a jar is cave honey from oak country, or meadow honey dominated by thyme, and have it be more than a story.