Answer
Feb 20, 2026 - 06:38 AM
When requested, we gently warm our honey to 115°F in a controlled water bath over several days to return it to a liquid state. This temperature is well below commercial pasteurization levels.
At 115°F, some naturally occurring enzymes may be reduced, as these begin to decline above about 104°F. However, we do not reach the higher temperatures, such as 145°F, where pasteurization rapidly destroys enzymes and significantly alters the honey.
The natural sugars, minerals, and most antioxidants remain intact.
In short, it’s gently warmed, not pasteurized.
