Honey Liqueur is made with eucalyptus (blue gum) honey and the typical Western Cape ‘fynbos’. Protein reactions between the honey and alcohol will result in a fine sediment forming which is completely natural. Delicious served on cheese platters to dip mature cheddar cheeses, as well as over ice creams and in desserts. Also excellent added to potjiekos with stewed fruit. And remember – honey is a natural antibiotic, which also contains anti-histamine and a very unique protein.