Armenian yellow bee is one of the ancient honeybees, and it lives in Armenian highlands from ancient times. Armenian yellow bee differs by its bright yellow coloring, and it seems like it is pollinated: it grows and reproduces very fast. Its olfaction is well-developed. It is excellent honey producer։ it accumulates large amounts of propolis (bee glue), effectively defends itself from pests and natural enemies, stings less, and is peace-loving.
The Armenian yellow bee holds a record amongst all honey bees by having the longest proboscis – 7.2 mm, which is one whole mm longer than in other bee species.
This uniqueness allows the Armenian bee to get nectar from almost every plant, even from flowers with the deepest calyx, making the honey produced by it more valuable because as diverse is the bee’s nourishment as high is the honey’s quality. Armenian yellow bee is common in Syunik, Artsakh, and Vayots Dzor.
Beverages made from honey were known in ancient history. In a lot of legends and folk-lore we encounter the fabulous power of the honey wine (mead). Archeological materials and historical sources give evidence that in Armenia as well, people practiced beekeeping from ancient times. For Armenians, serving honey and beverages made from honey was one of the best ways of hospitality. There are a lot of written records about Armenian beekeeping and food and beverages made from honey in Armenia noted by both Armenian historians and foreign sources.
Xenophon of Athens (431-354 BC) wrote in his book “Anabasis”: “10000 Hellenes, during retreatment, pass through historical Armenian mountains and encounter villages which have numerous bee-hives.” In the 17th century, Evliya Çelebi, who traveled through Armenia, in his “Seyahatnâme” (“Book of travels”) wrote about delicious honey kept in Van’s caverns, about mount Varaga’s (mount Erek) high-quality honey and the sweet-tasting syrup made from it, as well as about the beverage’s heady peculiarity. The secrets of beekeeping and the recipes of foods and beverages made from honey were passed on, both verbal and written, from one generation to another and consequently reached our times.
YELLOWBEE wine is made from the honey produced by the yellow bee, which is endemic to Armenia. The wine is endowed with the vividly expressed fragrance of field and meadow wildflowers and a flavor of pure polyfloral honey.
As it contains a high percentage of honey, it inherited very beneficial and healing properties typical of honey. Honey, being the main ingredient of the wine, transmits to the drink anti-inflammatory, antibacterial, anti-allergen, and bactericide properties. The chemical composition of the drink is unique. It includes numerous vitamins and minerals.
We advise you to pair the YELLOWBEE wine with cheese, fruit, and desserts and serve it at +8°C to + 12°C.
• Store in a well-ventilated place which does not have any other smells, away from direct sunlight.
• The storage temperature is between +10°C and +16°C; the relative humidity level should not be higher than 85%.
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