Never pasteurized, classic honey is cold extracted, filtered and liquefied at a low temperature to assure the conservation of the honey’s aromas and proprieties while enjoying a liquid texture. Classic honey’s texture is dependent of a completely natural phenomena: crystallization. At the time of putting the honey in jars, all honeys are liquid. With time, small crystals will appear hence modifying the texture. In order to restore its liquid texture, classic honey is slightly heated at a low temperature, but never pasteurized. It will crystallize in a more or less near future, crystallization being a natural phenomenon in all unpasteurized honeys. Above all, don’t think that crystallized honey has gone bad! With a little bit of stirring, it will still blend nicely with other ingredients. To liquefy it, heat it gently in a double boiler. The water must not boil, but only simmer gently. It is important that honey must never be heated in the microwave.