TASMANIAN LEATHERWOOD HONEY
The Wild Floral Heart of the Rainforest
Every Honey Has a Story: Born in the Roaring Forties
In the far southern reaches of the world, on the remote island of Tasmania, ancient temperate rainforests thrive beneath relentless winds and heavy rains. These circumpolar winds, known as the Roaring Forties, carry moisture inland from the Southern Ocean, nourishing one of the last remaining wild forest ecosystems on Earth.
Within this harsh and pristine landscape, the Leatherwood tree (Eucryphia lucida) blooms for only a few short weeks each summer. The trees grow wild and uncultivated, untouched by agriculture. As a result, Leatherwood honey cannot be farmed, replicated, or mass-produced. It is gathered only when nature allows.
The Unexpected Turn: A Honey Defined by Place
For six to eight weeks each year, Leatherwood trees burst into bloom, filling the rainforest with delicate white flowers and an intensely floral, slightly piquant aroma. From January through mid-March, bees collect this distinctive nectar while beekeepers camp deep in the wilderness, harvesting only surplus honey from the hives.
By virtue of its remote environment and isolation, Tasmanian Leatherwood honey is naturally organic. It is a true distillate of place, shaped by latitude, wind, rain, and time.
A Sensory Journey: Look, Smell, and Taste
The Look
Leatherwood honey pours slowly with a warm amber glow, reflecting both refinement and intensity.
The Smell
The aroma is bold and expressive. Rich floral notes rise first, followed by hints of spice and warmth that fill the air.
The Flavor
The taste is unmistakably floral, layered with spice and gentle heat. Sweetness is balanced and structured, finishing long and aromatic rather than sugary.
The Signature Texture
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Viscosity: Thick and deliberate with a steady pour
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Mouthfeel: Full-bodied and smooth without heaviness
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Crystallization: Naturally slow to crystallize, forming a fine, creamy texture when it does
How to Enjoy the Story
Leatherwood honey pairs beautifully with fresh ricotta, triple-cream cheeses, herbal teas, and citrus-forward desserts. Bakers prize it for almond cakes, shortbread, and spiced biscuits where floral depth matters.
Tasmania Honey
The Tasmanian Honey Company began in 1978 as the concept of Julian Wolfhagen, a beekeeper with a profound passion for the Tasmania, its wild forests and the honey that they produce. Today we employ more than a dozen staff and export pure, beautifully packaged honey. Our success has largely been built on our passion for, and our commitment to the production of wild and uncompromised leatherwood honey, which we like to think of the distillate of the wilderness. Julian was involved with the bees as a child, however a re-acquaintance with bees and honey via a bottle of mead shared around the fire on a cold winters night, planted an inspirational “seed” that was to grow into what is now The Tasmanian Honey Company. The business has thrived ever since.
