Raw honey is interpreted differently by bee-keepers. We understand it as honey which is not heated higher than hive temperature (40 degrees), and unfiltered, the honey could be liquid or naturally granulated.

We use a naturally fine granulating honey and let it set in the bottles giving a soft, spreadable honey. Sometimes honey like this is referred to “creamed honey” but the public seem to be attracted to the words RAW. They like the fact that it is just as the bees made it. If granulated/creamed honey is warmed up then the sugar crystals (fructose and glucose) will melt and will become normal liquid or runny honey.