Juan David Zapata has been a true pioneer of all the projects we “plant the seed” at Ketel One “ and take them to a totally to another level , first with his projects at Communa 13 and know with honey to help the beekeepers , he is truly an inspiration for me and I couldn’t be more happy to see this happening
Honey isn’t only good for the community and the environment, it’s also delicious and a great alternative to white sugar.
It’s also worth mentioning that some of your guests are going to have allergies or sensitivities to certain sweeteners. It’s always a good idea to diversify your options, to make sure everybody can participate and enjoy the amazing drinks you create or the food you cook .
Also is a great example of something that when used from the right source promotes the “hyper-local” concept.Flowers and bees are the only things required for honey development (how cool is that ?), other than the wood used from trees that builds the boxes for them (and of course, any additional manufacturing post-harvest like jars, lids etc.). The lands do not need to be cut down or transformed to create bee habitat – again, there’s flowers, there’s bees, there’s apiaries – that’s all you need.
51% of our global carbon footprint is contributed by livestock and their by products. Although all food production leaves a bit of a footprint, the “greener” options generate significantly less damage to our already very fragile environment. Raw honey requires very little resource and energy – from apiary to jar to market to bar.
Bees are global, which means honey is global – each community should have the chance to work with or help support a local apiary as one of many examples of working with micro-businesses.
Honey is not just a sweetener; it’s packed with flavour and offers a rich body to drinks that sugar can sometimes miss. Each jar is unique to season, local flora and the craft of the beekeeper. This in itself should encourage bartenders to explore these flavours and align them to great drinks. There’s a real provenance to local honey, and if sourced correctly, can deliver the flavour of your region. This makes for a great talking point and lends itself to a deeper respect for local, regional ingredients.