These local artisans are busy bees and turn their flavorful honey into a multitasking taste surprise.
Scorpion Pepper Very hot honey
Hot hot hot. We are serious and you should be careful. Beekeeper Jeff Cripe from Eagle Creek Apiary infuses its honey with scorpion peppers, one of the hottest varieties in the world, for three to six weeks. The result is delicious, but drizzle gently the first time you use it to measure your tolerance level. eaglecreekapiary.com
Cold smoked honeycomb
Smoking Goose adds flavor to honeycombs harvested by beekeeper Ross Harding from Hardwood honey. The touch of smoke, combined with the texture of the honeycomb straight from the beehive, is the microphone drop of the charcuterie board show. 411 Dorman St., 317-638-6328, Smokinggoose.com
Honey with heat
Garfield Honey Company Beekeeper Brian Mahern uses HabanEro Peppers in this lovely introduction to the hot honey experience for people who want some heat but aren’t ready to set their tongues on fire. garfieldhoneyco.com
Sweet Stinger is the second product from Metal honey foodSarah Murrell, who walked on the floor with her own version of Scorpio, then turned the heat down a bit with this umami-rich follow-up. It starts with a scorpion honey base but then adds flavor layers with fermented garlic, black vinegar, apple cider vinegar, and shoyu, a Japanese-style soy sauce. metalhoney.com