Honey has spent far too long in solitary confinement—stuck on the tea shelf, brought out for the occasional granola bar cameo, and then forgotten until it crystalizes and is dismissed as “spoiled.” At SAVAGE BEE‑CHES we’ve made it our mission to help people re‑imagine what honey can be—and more importantly, what you can do with it. Because when you unlock honey’s kaleidoscope of flavors, textures, vitamins, and bio‑active goodness, the possibilities stretch as far as the horizon.

Today we’re popping the top on one of those possibilities: Rainforest Honey Soda. It’s light, lively, and—dare we say—life‑changing. Here’s how this bubbly dream found its way from hive to can.

Rethinking Honey: Beyond the Teacup

Honey is a natural sweetener, sure, but it’s also a complex super‑food packed with enzymes, minerals, and phytonutrients. Those crystals you sometimes see? They’re a sign of purity, not spoilage. Warm the jar in gentle water and they melt right back—no waste required.

Yet most households relegate honey to a lonely corner, convinced it has only one job: jazz up a mug of chamomile. We wanted to shatter that tired stereotype. And what better way than with a drink everyone already loves—a cold, effervescent soda.

Sparked by Curiosity, Fueled by Community

We had the recipe idea, but not the stainless‑steel tanks to carbonate it. So we reached out to friends at Raging Cider & Mead Co. in San Diego’s North County. They’ve built a reputation for turning local farm produce into off‑beat, small‑batch sippers, and they love working with fellow ag entrepreneurs. One conversation led to another, and suddenly we were elbows‑deep in pilot batches.

Choosing the Star Ingredient: Hawaiian Rainforest Honey

Every soda begins with the question: Which blossom variety can stand up to bubbles without losing its signature taste? Many of our honeys are micro-batch, single‑season marvels—perfect for boutique jars but too scarce for a beverage line. We needed flavor and supply stability.

Enter our Rainforest Honey from Hawai‘i. The archipelago’s year‑round bloom cycles of native flora and tropical fruit trees produce a decadently rich, almost ambrosial honey. Its notes of wild guava, passionfruit, and a whisper of cacao shine through carbonation instead of being drowned by it. Bonus: the islands give us a steady harvest window, so we can keep the cans coming.

From Hive to Fizz: Dialing In the Recipe

Working with Raging Cider’s crew, we adjusted the water‑to‑honey ratio until each sip felt refreshing, not cloying. Then came the bubbles—tight, champagne‑like pearls that dance across the palate. Think of it as a session‑able mead minus the buzz: all flavor, zero alcohol.

Our first small batch rolled out to the SAVAGE BEE‑CHES booth at the 2025 San Diego County Fair. The verdict? “Can I buy a six‑pack?” “Where else is this sold?” and our personal favorite: “I don’t even like soda, but I love this.” We sold out faster than a funnel‑cake stand on Kids’ Day.

Tweaking the Bubbles & Looking Ahead

Fair feedback also told us where to level‑up: a touch more carbonation for extra lift. Batch #2 is mixing as we speak with that tweak locked in. We’re keeping everything else—the honey, the water, the magic—exactly the same.

Rainforest Honey Soda is just the opening act. On our R&D board: a honey-flavored seltzer (yes, that’s possible) and a Honey Lemonade Soda that tastes like summer vacation in a glass. Stay tuned.

Where to Find It

Until our online stock is stable, you can snag Rainforest Honey Soda exclusively at:

• SAVAGE BEE‑CHES Boutique, Old Town San Diego

• Sea Hive Mini, Mission Valley Mall

We’ll shout it from the rooftops (and our mailing list) the moment nationwide shipping is available.

Join the Honey Revolution

Every sip of Rainforest Honey Soda is a reminder that honey is more than a drizzle—it’s an ingredient arsenal waiting to happen. Grab a can, crack it open, and taste the rainforest. Then let us know what you think, because your curiosity fuels our next creation.

Stay wild. Stay sweet. And never put honey in a corner.