Three generations, two apiaries, one honey. From the heart of the Herzegovina highlands. Family honey from Gacko, 45 years and counting.
It began with our father. He understood that real honey is not made — it is found. We have only kept listening — to the bee, the bloom, the weather.
Good honey always knows where it comes from.
The bees don't take a holiday. Neither do we.
More about the apiary →Every jar remembers both Izgori and Gacko — summer on the heights, winter in the shelter below.
Our apiary lives a double rhythm: summer at Izgori, winter at Gacko. This seasonal nomadism isn't tradition for its own sake — it's the only way to get the honey we want.
Karst plateau. Heather, meadow grasses, wind that quiets the bees. This is where our darkest honey is made.
The summer apiary at Izgori sits at 1,283 m above sea level; the winter apiary at Gacko at around 950 m.
Peri-urban land near Gacko. Fruit trees, black locust, linden and spring pastures. Here the bees overwinter and build strength.
We don't make varieties — we make one honey. A blend of everything the mountain gives: meadow flowers, heather, black locust, linden and mountain herbs. Declared as meadow honey — with a whole summer at altitude inside it.
We sell young swarms (just hived) from our selected colonies. By arrangement: young and mature bees. Price by arrangement with the owner.
Season: April — June
Honey straight in its natural beeswax comb — unprocessed, unfiltered, sealed by the bees themselves. Comb sections from our selected colonies on the Izgori plateau.
In May the hives go up. In October they come back. We do not change this rhythm — it is what changes the honey.
We extract without heating above 40°C. Enzymes remain. Aroma remains. Honey remains honey.
We add nothing. We remove nothing. What the bees prepare — that is what we jar.
Annual quantity is limited. Each batch carries a year, a location, and a floral source.
Honey leaves the extractor and falls through the strainer. No hurry — as fast as it wants to go.
No — it is a sign it is real. Honey is a saturated sugar solution and the glucose separates into fine crystals over time. Every real honey does this, just at different speeds: meadow honey sooner, acacia later. Honey that never crystallises has usually been heated or thinned. To bring it back, stand the jar in warm water and leave it — never a microwave, and never above 40°C, because that destroys exactly what straining below that temperature is meant to keep.
Honey does not spoil. Keep it closed, at room temperature, out of direct sun and away from strong smells — it takes them up. It does not need a fridge, and cold only speeds up crystallising. The one thing to watch is water: the spoon you use should be dry.
In summer the hives stand at Izgori, 1,283 m up. Heather flowers late there, so the honey is darker and stronger than meadow honey from the valley. The yearly quantity is limited and every batch carries its year, its place and its flowers — we know which jar came from where.
As little as you like. There is no minimum — a single 1 kg jar is fine, and if you are trying it for the first time that is the sensible thing to do.
Yes. If you would like to see the report, ask and we will send it.
For orders, questions, or simply to say hello — we are here. We reply within two business days.
