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You won't find these jars on supermarket shelves. The honey produced by Guatazales in northwest Murcia isn't just sweet; it's gourmet, rare and already catching the attention of Michelin-starred chefs.

 

Made by bees that are practically treated like pets, this ‘pata negra’ honey is drawn only from surplus and comes in tiny quantities, with each hive yielding just five kilos a year. It's not mass-produced, and that's the whole point.

 

Behind this unique project is Miguel Ángel Campoy, who traded a tropical life in the Mexican Caribbean for the peaceful banks of the Mula River in his hometown of Bullas. Instead of palm trees and piña coladas, he returned to wild thyme, date palms and a family house turned rural retreat. It's a place where he's turned his deep love for bees into something much more than a hobby.

 

 

Bees have always been part of Mr Campoy's life. As a child, he used to sit next to hives in shorts. No suit, no fear.

 

“Bees don't want to sting you,” he tells visitors.

 

“Bees only sting when they're defending themselves, when we make a fuss and try to swat at them and you hit them. That's when they feel threatened in their environment, and that's when the stings come. Bees are sweet, but strong. They're tough”.

 

Today, Guatazales offers much more than just exceptional honey. Visitors can dive into the fascinating world of bees through hands-on tours and workshops, or take a horseback ride along the Mula River for a totally different perspective of the region's beauty. They also host unique events, everything from private gatherings to wine tastings, held at their charming rural house Agrolavia, at local wineries or even at your own home. Guests can learn how bees live, how honey is made and discover the local wine culture with tastings surrounded by stunning landscapes and centuries-old vineyards.

 

The idea for Guatazales came from a mix of passion and purpose. Mr Campoy, an English teacher and sommelier with a background in ecology, wanted to share the beauty of his homeland with the world, especially foreigners, who now make up most of his clientele.

 

 

But what is it that makes these honeys so special that award-winning chefs are scrambling to nab a jar? For starters, the bees are never forced to move from place to place. Their hives stay put on the La Junquera estate in Caravaca de la Cruz, a spot rich in lavender, thyme, almond blossom and rosemary.

 

The bees feed only on local flower pollen, so there are no sugary syrups or artificial boosts.

 

These are “happy” bees that produce unique honey, he explains. Treating the bees as “our pets”, he adds, creates a superior product, mush like ‘pata negra’, the famed Iberian ham.

 

Then there's the honey itself. Each variety has its own character. Almond honey is Mr Campoy's favourite.

 

“It's the first flower of the year,” he says. "And bees usually eat it all. We only collect what they leave behind."

 

Thyme honey is so rich in essential oils that Mr Campoy uses it to treat cuts and wounds. And lavender honey? It's floral, silky and surprisingly great with cheese.

 

 

This dedication to quality over quantity has earned Guatazales a place in top kitchens. The five-star Hyatt at La Manga Club includes honey in its luxury breakfast spread. Chef Juan Guillamón at Almo, a Michelin-starred restaurant, uses it in desserts and swears it's good enough to eat by the spoonful.

 

Mr Campoy is now expanding the brand, but not at the expense of what makes it unique. Alongside the honey, he's created a drink that's like wine but with a sweeter twist.

 

“Technically it's not wine,” he laughs. It's inspired by an old family recipe made during the summer solstice in Bullas, a blend of white wine and honey with a touch of walnuts and spice. The result is smooth, nostalgic and full of local flavour.

 

At the heart of it all is a simple idea: treat bees with respect, and they'll give you something incredible in return. And honestly? Once you've tried honey like this, the supermarket stuff just doesn't cut it.

 

 

 

 

Commitment to sustainability

Workshops and experiences with ‘happy’ bees