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Although honey does not spoil (amazing!), here are some tips to keep your honey as fresh as possible:Keep in a tightly sealed container (glass preferable).Keep at room temperature (between 50°F and 75°F).Store in a dark place, like a pantry or cupboard.Use a clean, dry spoon. Avoid introducing water or food particles to the honey jar as that may cause raw honey to ferment.Avoid refrigerating raw honey, as cold temperatures cause expedited crystallization.

Crystallization is a natural process of raw honey. It's one of the fool-proof ways to confirm if honey is raw or not! It is completely safe to eat when crystallized, however, we understand a desire to keep it in liquid state.How to re-liquify crystallized honey:Use a warm water bath - Place your glass jar of honey into a bowl of warm water (ideally between 100°F and 115°F). If your honey is in a plastic container, move your desired amount of honey to a heat-safe glass jar before warmingAvoid high heat - Do not use boiling water or a microwave. High heat destroys healthy enzymes and changes the taste.Stir gently - Let the jar sit in the warm bath and stir the honey occasionally until the crystals dissolve. Replace the water if it cools down.

Crystallized honey is still a tasty treat and completely safe to eat.You can scoop the crystallized, textured honey and melt within your hot beverage or in cooking marinades.Whip it! Whipped honey is delightful as it becomes smooth and creamy - easy to spread on your favorite toast or pastry. Mix the crystallized honey for 20-30 minutes in a mixer and enjoy!

It is best to store mead bottles in a dark, cool environment. Avoid any exposure to the sun. See specific recommendations below.For sparkling meads - Keep refrigerated for best quality and carbonation longevity.For still meads - It is ok to keep at room temperature or in the refrigerator.For best quality taste - Enjoy both sparkling and still meads within 3-6 months of purchase.