Chestnut honey comes from the myelates produced by Chestnut. The Chestnut tree is a large tree that can reach up to 25 meters high, typical of temperate areas of the northern hemisphere. In Spain they are found mainly everywhere, and grow preferably in shady and humid areas in the north and west of the Peninsula.

Chestnut honey is harvested in summer, and is homogeneous over time although it is negatively affected by the great heat and is favored by morning dew.

Our raw Chestnut Honey

Chestnut honey has an amber colour, with darker tones if it has myelates or reddish tones if it has heathers. In tasting we can appreciate its powerful aroma and characteristic smell of dry wood, somewhat less persistent and intense than that of eucalyptus honey. When tasting it you can appreciate its sweet taste, with salty notes. You can also find some bitter notes in it, if it has some heather or acidic notes from carrying some brambles.

Benefits and properties

Due to its high concentration of sugars and enzymes and its low water content, chestnut honey, like all honeys, has bactericidal, antiseptic and healing properties.

Chestnut myelate provides honey with a high concentration of minerals: iron, potassium, magnesium, manganese and barium, recommended for people suffering from anemia, nosebleeds or metrorrhagia (heavy menstrual periods).


The Chestnut honey is recommended for those who do not want a very sweet honey with very powerful flavors.

The great cooks usually use it to pair with Iberian meat, traditional stews and sweet and sour sauces.

Indications for Chestnut Honey

Raw chestnut honey takes several months to crystallize and usually does so with a coarse grain size.


The Chestnut honey is obtained from our beekeeper in Cadiz. The multi-flower honey of Zamora, although it is not monoflower, will come from a considerable part of the chestnut myelates.