Product of Bhutan. Antibiotic honey from Melipona Bees (Stingless Bees) in Bhutan. Produce from Lokchina Gewog Chukha Dzongkhag. This bottle holds 50g of Gold Series Sour Honey. A PRODUCT MADE IN BHUTAN, THE FIRST CARBON NEGATIVE COUNTRY Bhutan is the first and only carbon-negative country in the world that is governed by the Gross Happiness Index. About 72 per cent of Bhutan's landmass is a forested area. It emits 1.5 million tons of carbon while its forests absorb approximately 6 million tons of carbon gases. BHUTAN APICULTURE ACTIVITIES Bhutan Sour Honey locally called "Putka Honey" is a superfood harvested by the stingless bees called Melipona under the tribe of Meliponini. Stingless Bee Melipona forages in the protected regions of Bhutan between 700 to 1500 meters above sea level at Lokchina Gewog, Chukha District. Bhutanese Beekeepers do not use harmful pesticides and synthetic fertilisers. They are only relying on Stingless Bee to pollinate their crops and natural manure to increase their yields. This amicable relationship with nature ensures the quality of the honey and sustainable ecosystem. Due to their stingless bee Melipona's small size, they collect nectar within a radius of 300-500 meters of the hive. Hence while farmed European honey bees can produce around 25kg of honey a colony per year, these stingless honey bees produce only around 700g of honey a settlement per year. SUSTAINABLE APICULTURE PRACTICE IN BHUTAN Bhutan farmers will leave at least 37% of the honey for the colony. Harvesting is done only during the honey flow of the mandarin orange seasons (November to January). STINGLESS BEE HONEY PROPERTIES Putka Honey is a high level of propolis that contains Phenolic, Flavonoids and Cinnamic acid derivatives. GOLD SERIES TASTE / APPEARANCE: The Gold Series Sour Honey went through a natural dehydration process to mitigate the fermentation without compromising the abundant phytochemicals, antioxidants, and nutrients of the honey. It has a beautiful amber-coloured that has an enchantingly sweet floral aroma and a mellow tangy, sweet-sour aftertaste. VISCOSITY Stingless bees honey is remarkably watery, an intrinsic characteristic that may be related to the humid tropical habitat. The higher moisture content together with the secretion of the enzyme from stingless bees stimulates fermentation in stingless bees honey. The abundant water condition invites beneficial microorganism to inhibit and thrive. THE REASON BEHIND THE SOUR TANGY TASTE The resins contain a hydrocarbon base and terpenes, influencing and infiltrating honey stored in the propolis honey pods with a balsamic aroma and taste.