New marketing lingo for selling honey?

[Bakersdozen]

Here's an article in Vogue magazine.  It seems the latest trend is to label your honey "vintage", like a fine wine.
I don't think any of the shoppers at the local farmer's markets around here would be very impressed. 
I think people around here are still trying to figure out the difference between raw, organic, and unfiltered.
https://www.vogue.com/article/beekeeping-local-honey-vintages

[barry42001]

And is there a difference....really

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[apisbees]

What they are doing is keeping their spring summer and fall honeys separate and marketing them individually for their own unique flavors. After tasting the customer can pick the vintage of honey that they liked the best.  If they are willing to keep it separate and keep track of all the different honeys, then I have no objection to them marketing it by vintage. It is just a more sophisticated way of saying type of honey.

[neillsayers]

Ahhh, a fine '05 with precocious flavor and floral overtones! Can anyone say honey sommelier?

[Perry]

Ahhh, a fine '05 with precocious flavor and floral overtones! Can anyone say honey sommelier?

 

[Bakersdozen]

Good one, Neil! 

[Bakersdozen]

You know, many beekeepers do this already.  They keep the light spring honey separated from the dark fall and so forth.  We just didn't know there was a new label we could put on the jar.
If I saw vintage on the label, I would think it was from the '50's!   

[G3farms]

I do have a coupe of cases of honey that could be considered vintage.
Packed in 1989.

Very dark in color and thick as molasses, only about 1/2 granulated.
Should fetch a good price.

[Perry]

I do have a coupe of cases of honey that could be considered vintage.
Packed in 1989.

Very dark in color and thick as molasses, only about 1/2 granulated.
Should fetch a good price.

Wait a couple more years and then it would be tempting to try some "30 year old honey". It would actually be interesting to see what it tastes like. I don't suppose you would remember the difference though after 30 years, I can't remember what I had for supper 3 nights ago.

[riverbee]

lol!, great thread bakers! vintage honey! what a concept! and thanks for the article........

now i am going to have to explain/answer customers questions between, raw, filtered, unfiltered, pasteurized, organic and VINTAGE.........! (and whatever else the customer has read).

i mix all mine. the only year i didn't was when we grew buckwheat. i did keep back what i thought was the buckwheat. it's still in 5 gallon pails, and i just heated and strained one, perhaps i should label it as vintage?........

if i saw vintage......hmmm, not sure what to think on a honey label!