This honey is from the Calluna species of heath.  A characteristic is its tangy, jelly-like composition and the colour has a orange/light brown tone (not candied).  Firstly, the honey is loosened by the beekeeper using a special instrument and then the honey is extracted from the honeycomb through  centrifugal force.  By stirring, the stiff, jelly-like honey becomes liquid.  If it is left to stand, it will return to its original state.  This special characteristic of the heath honey is noted to have a distinct amount of protein.  Compared to other types of honey, the heath honey has a high amount of fructose and quite a high water content.  The taste has a strong aroma, even tangy, and cannot be mistaken with other varieties of honey.

This honey from the heath also becomes hard after awhile and the composition can be slightly fine-grained.  This is a natural process and confirms the quality of the honey.