The Tasmanian Honey Company began in 1978 as the concept of Julian Wolfhagen, a beekeeper with a profound passion for Tasmania, its wild forests and the honey that they produce. Today we employ more than a dozen staff and export pure, beautifully packaged honey. Our success has largely been built on our passion for, and our commitment to the production of wild and uncompromised leatherwood honey, which we like to think of as the distillate of the wilderness. Julian was involved with bees as a child, however a re-acquaintance with bees and honey via a bottle of mead shared around the fire on a cold winters night, planted an inspirational “seed” that was to grow into what is now the Tasmanian Honey Company. The business has thrived ever since.
WHY OUR HONEY IS DIFFERENT?
Our extracting and packing temperature is maintained below 45C, ensuring that the flavour and health benefits of our honey remain uncompromised.
We have perfected the art of creating a fine, soft candied honey which has a wonderful mouthfeel. Candied honey is your guarantee that the product has not been diluted with syrup or overheated.
We manage all of our own beehives. This enables us to ensure that our bees only collect nectar from areas that are free of unpleasant agricultural and industrial activities.
We have developed a comprehensive Quality Management System, and are HACCP certified. Our honey contains no additives.
It is wild honey, sourced from a pristine environment and packaged with minimal handling.
OUR COMMITMENT TO THE PROCESS OF “MINIMAL HANDLING”
Honey is a 100% natural product, so at the Tasmanian Honey Company we are careful to treat it that way, we strive to use a ‘minimal impact process’ from the time the honey is removed from the beehives, until the honey is finally packaged ready for consumption.
An important aspect of this method is keeping the honey at relatively low temperatures throughout the handling process. While other processes use high temperatures to make the honey easy to use, the maximum temperature we warm our honey to is less than 45 degrees celsius for all the candied ranges.
The low temperature process retains the floral essences and flavinoids and bio-active compounds that give honey its flavour and health benefits.
No filtration is used in the process, cleaning is affected by straining and at no point do we use any chemicals or additives whatsoever.