Why does honey crystallise

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What we are all familiar with

Liquid honey will crystalise over time and the speed of crystallisation depends on the sugar mix from the nectar gathered. Different sugars* set at different rates and different crystal structures

When honey crystallises relatively it's a good a good indicator or the honeys purity; some honeys can take over a year to crystalise, one such honey is from European Lime trees which makes a honey with a slightly minty tangy taste

*Sucrose, Glucose & Fructose

Soft-set honey is, we feel, superior to liquid. 

Soft-set honey has a fine texture and is spreadable and perfect on toast; it's also good for hot drinks as it readily dissolves and does not drip of the spoon when transferring it

Soft-set honey has a fine texture and is spreadable and perfect on toast; it's also perfect for hot drinks as it readily dissolves