Honeydew nectar is produced from a small scale insect (Ultracoelostoma assimilie) living in the bark of two of New Zealand's beech forests, mostly black beech (black from the sooty mould growing on the surplus nectar covering the trunks and branches) and to a lesser extent, red beech. In the early morning sunlight, the droplets of nectar glisten like the the morning dew, giving the name honeydew. Honeybees gather this nectar to produce honeydew, a process they carry out in many other countries in the World, most notably in Germany's "Black Forest". A full flavour and aroma, heady, almost pungent, malty. A thick red amber honey and one of our strongest flavoured. Great in marinades to give a richness to barbecues or roasts. Full of mineral goodness, a typical trait of honeydews.