This desert honey varietal is from a species of plant native to southwest Texas and northeast Mexico known as Guajillo (aka huajillo, thornless catclaw, mimosa catclaw).
Guajillo honey is very light, and before the mesquite and tallow invasions, was a prime honey in Texas. The Uvalde County honey varietal is listed on Slow Food's Ark of Taste as one of the world endangered honeys.
The nose will immediately draw you in with its warm spicy notes of cinnamon, peach and dried fruit. The honey is packed with pollen which will linger in the back of your throat.
PAIRING GUAJILLO HONEY LIKE A PRO
Expert Honey and Cheese Pairing
Fresh cheese like ricotta or Brie.
Try it on pancakes and or use it a glaze for pork. Guajillo honey also goes well with pecans, crusty bread, and a glass of sangria.
Infused honey is the result of combining honey and high quality dried herbs or other dried ingredients, plus time, love, and patience. Once the desired flavor profile is reached, we carefully strain the added ingredients.
Creamed honey is a “controlled crystallization” that allows for small crystals to make the honey spreadable instead of the larger crystals of solid, unprocessed honey.