CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 44

W W W. C R A F T BY U M H . C O M
If we’re talking single varietal honey, Tupelo
is king. Tupelo honey is buttery, floral, and
fruity, and due to demand, the effort it takes
to produce, and the tupelo’s endangered eco-
system, it’s worth a king’s ransom, too. Bee-
hives have to be transported to tupelo groves
in northwest Florida and southern Georgia for
a month while the trees are in blossom. The
Honey Hutch Tupelo Honey ($24) is terrific
in tea, atop scones, or try Rebekah Peppler’s
Honey recipes that call for Tupelo: Friday
Night Fish Sandwich with Honey Slaw, Hon-
ey-Oat Pizza with Taleggio, Arugula, and Bee
Pollen, and Baklava Sticky Buns.
Trūbee Honey
Tennessee w
in Tennessee
where charred s
smoky, vanilla
heat, spoon a
rel-Aged Hone
ville hot chicke
a cocktail. Bar
recycled bottl
make it a fet
Asheville Bee Charmer founders, Kim and Jill d
recipes with fresh, whole spices and ingredient
(like coffee from a local roaster and North Caro
several months to complete an infusion. Cinnam
star anise are just a few of the spices they add
to create Chai-Infused Honey ($15). I love this i