Pure Chestnut honey is a rarity as it’s often blended with Oak. This vintage is full-bodied and envelops you from the first scent to the final spicy aftertaste; it’s a complex, mysterious, layering of flavors.

Try some on a thick, toasted slice of a dark, nutty bread, with plenty of sweet butter. Drizzle some over a Tuscan Pecorino or Gorgonzola with fresh pears. Use it to marinade or glaze roasts or root vegetables and note the surprised reactions and recipe requests.

The raw Chestnut arrived in very limited amounts, so don’t hesitate if you’re tempted to try.