Bashkir honey is one of the most curative. Distinctive feature: a high indicator of diastase, an enzyme whose activity determines the value of honey as a curative product. This enzyme is produced in large quantities by the Bashkirian (Burzyan) bee (Apis mellifera mellifera L.). Severe winter creates extreme conditions for Bashkir bees - they hibernate at an air temperature minus 35-40°C and for survival must provide themselves with quality nutrition. That is why the honey of Bashkir bees has such a high content of a useful enzyme.
Origin: the Southern foothills of the Urals, summer 2016.
Organoleptic characteristics: white with a light yellow tint, thick, crystallized.
The aroma is sweet, honey-floral.
The taste is very sweet, bright, rich, with floral notes and lingering finish.