Tastes of Tasmania: Honeys

European bees were first successfully introduced into Tasmania in 1831 and the first Italian bees were introduced in 1884. Approximately two-thirds of Tasmania's honey production is from the verty popular leatherwood blossom. The remainder includes honey types such as clover, blackberry and gum. The leatherwood flow is from early January to April and is the basis of the commercial industry in Tasmania.

Leatherwood grows in rainforests in the southern and western areas of the State largely within regions managed and controlled by State Government authorities as either production forests or the World Heritage Area. Leatherwood honey has a strong flavour and particularly distinctive aroma. It is unique to Tasmania and has established a worldwide reputation as a distinct honey type.

Honey Tasmania

Honey Tasmania invites you to experience the delicious and fascinating world of honey, learn about the remarkable journey from flower source to jar, and appreciate the wonder that is the honeybee. Visit their shop in the Quadrant Mall, Launceston, where you can taste uniquely different varieties of pure raw honey from over 20 distinctive flower sources (such as the endemic leatherwood and the popular manuka) plus some unusual flavoured honeys (such as truffle and Tasmanian pepperberry), all from Tasmania.

Taverners Honey Mead Ale

The original 'Ale' was brewed from honey and the word is derived from Old Norse ('Ol'), through to the Old English ('Ealu') and Scandinavian ('Aylu'). Honey Ale (a form of mead) can claim origins as far back as pre-historic times, a drink enjoyed by many different cultures. Taverner's has combined the flavours of honey and hops to recreate the taste of the original Ale. Both Mead Ales are self carbonated by a second fermentation process in the bottle.

Mountain View Mead

The meads we produce do vary from year to year depending on the availability of honey from local beekeepers. Production also is dependent of the weather as this affects the nectar flows for the bees and thus the honey available. For this reason production of some meads will be limited and only being available for a short period of time. It must be remembered that our meadmaker will not release our meads until they are in peak condition.