CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 45

y barrel ages raw
wildflower honey
whiskey barrels,
staves impart their
a notes. For sweet
little Trūbee Bar-
ey ($15) over Nash-
en or shake it up in
rrel-Aged Honey’s
le and muslin bag
tching gift, too!
develop their own infusion
ts from other local makers
olina chilies), and it can take
mon, cardamom, ginger, and
to their Wildflower Honey
n my hot tea in the morning
The moment I broke through the seal of my Truffleist Truffle Honey
package, I was hit with the intoxicating scent of truffles. Truffleist, a
small maker in Queens that specializes in truffle products, creates their
heavenly Truffle Honey ($20) by infusing Tremblay Apiaries (Van Etten,
New York) wildflower honey with Northern Italian black summer truffles
(there’s even a slice lolling around inside the jar!). While my thoughts for
this amber delicacy immediately go to more savory applications (toast
points slathered with mascarpone, a drizzle of Truffle Honey, sprinkled
with rosemary salt and Truffle Honey chicken wings­­), I think it has po-
tential as a cocktail constituent. In fact, I am toying around with a recipe
that might make it into our fall issue.
Holy Smoke founders Max Black-
man and Kyle Paine cold-smoke
raw South Carolina wildflower
honey with hickory to produce
this lightly campfire-scented
elixir. If it doesn’t move, coat it in
Hickory Smoked Carolina Honey
($15) or try it in any one of a num-
ber of recipes on their website.
(Heck, if it does move, and it’s
consenting, who am I to judge?)
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