Logo
  • Stories
    • Features
      • Books on Food
      • Culture
      • Personal Essay
      • From the Fields
      • The Locavore Champions
      • The Locavore Guides
      • Community
        • Everyday Locavores
        • Kitchen Hand-Me-Downs: An Evolving Collection
        • Food Memories
        • Inside My Kitchen
        • Market Archives
  • Partners
    • Producers
    • Organisations
  • Cooking
    • Recipes
      • Soups
      • Salads
      • Snacks and Appetisers
      • Millet Recipes
      • Breakfast
      • Beverages
      • Main Course
      • Pickles and Chutneys
      • Desserts and Mithai
    • Know Your Desi Ingredients
  • Projects
    • Ongoing Projects
      • Woman Farmer Project (2026)
      • Feeding the Future Project
      • Local Food Club
      • Mumbai Koli Project
      • The Tiny Food Project: Alibag
      • ‘Longing for Home Food’ Project
    • Past Projects
      • Serendipity Arts Festival ‘25
      • Millet Revival Project
      • Serendipity Arts Festival
      • Worli Koliwada Project
      • Wild Food Project | Palghar, Maharashtra
      • Freedom From Hunger: A Collaborative Fundraising Project
  • Events
    • Meetups
    • Beyond the Plate
    • Workshops
    • Experiences
    • Festivals
    • Talks
    • Discovery
    • Chef on the Road
  • Local Food Club
    • Sign up
    • How It Works
    • Our Vision
    • Get Involved
  • About Us
    • What We Do
    • Meet The Team
    • In The Media
    • Contribute
    • Say Hello
    • Work with Us
  • Newsletters
  • Stories
    • Features
      • Books on Food
      • Culture
      • Personal Essay
      • From the Fields
      • The Locavore Champions
      • The Locavore Guides
      • Community
        • Everyday Locavores
        • Kitchen Hand-Me-Downs: An Evolving Collection
        • Food Memories
        • Inside My Kitchen
        • Market Archives
  • Partners
    • Producers
    • Organisations
  • Cooking
    • Recipes
      • Soups
      • Salads
      • Snacks and Appetisers
      • Millet Recipes
      • Breakfast
      • Beverages
      • Main Course
      • Pickles and Chutneys
      • Desserts and Mithai
    • Know Your Desi Ingredients
  • Projects
    • Ongoing Projects
      • Woman Farmer Project (2026)
      • Feeding the Future Project
      • Local Food Club
      • Mumbai Koli Project
      • The Tiny Food Project: Alibag
      • ‘Longing for Home Food’ Project
    • Past Projects
      • Serendipity Arts Festival ‘25
      • Millet Revival Project
      • Serendipity Arts Festival
      • Worli Koliwada Project
      • Wild Food Project | Palghar, Maharashtra
      • Freedom From Hunger: A Collaborative Fundraising Project
  • Events
    • Meetups
    • Beyond the Plate
    • Workshops
    • Experiences
    • Festivals
    • Talks
    • Discovery
    • Chef on the Road
  • Local Food Club
    • Sign up
    • How It Works
    • Our Vision
    • Get Involved
  • About Us
    • What We Do
    • Meet The Team
    • In The Media
    • Contribute
    • Say Hello
    • Work with Us
  • Newsletters

Input your search keywords and press Enter.

June 23, 2022
  • Producers

Moonshine Honey Project

  • June 23, 2022
  • The Locavore Team
Akshay Borse holding up a honey frame to show the bees, eggs, and pollen in one frame. All photos by Moonshine Honey Project.

Moonshine Honey Project is an organisation that sells 100% natural honey sourced directly from beekeepers across India who harvest responsibly and don’t compromise on quality.

 

It is a subsidiary of Moonshine Meadery, one of India’s first meaderies that was founded by Rohan Rehani and Nitin Vishwas in 2018. Mead is a fermented alcoholic beverage made by fermenting honey. Conceived during the covid-19 lockdown, the Moonshine Honey Project intends to address gaps in the traceability of honey, and control the supply chain in the honey industry, where trust is crucial during sourcing, harvesting, and processing of the ingredient.

 

Led by their beekeeper Akshay Borse, Moonshine Honey Project sources honey in two ways. The first is by keeping the bee boxes stationary at two partner farms near Pune. The purpose of the Pune chapter is to revive the bee population in Maharashtra. The other is through migratory beekeeping, the practice of moving bee boxes across farms depending on the crop and the period of flowering. Moonshine Honey Project’s Mustard, Acacia, and Sidr Honey are sourced this way. Their mission is to make urban beekeeping an accessible dream and to highlight the provenance of high-quality honey.

 

Moonshine Honey Project’s Mustard honey on toast.
Bees feeding on a ruptured comb that was created between the lid and the frame of a bee box.
Rohan and Akshay inspect the bee box for signs of egg-laying, which indicates good health of the colony.

Why We Love Moonshine Honey Project

  • Bees and the ecosystem – The focus of their Pune chapter is to improve the population of bees, which helps pollinate different trees and hence maintain the ecosystem. According to the founder Rohan, beekeeping can increase the yield of pomegranates by up to 200 percent.
  • Traceability – The exact source of origin is known for all types of honey sold by the Moonshine Honey Project, with GPS Coordinates mentioned on each of the bottles.
  • Quality of honey – The team is conscious of producing and harvesting the honey to maintain its purity and quality, while also taking care of the bees. We personally enjoy the taste of their honey in both sweet and savoury applications.
  • Flavour nuances – Each kind of honey has its own unique flavour and distinct characteristics. The Mustard Honey is lemony, creamy white, and can be easily spread. The Sidr has notes of butterscotch, is thicker, and less acidic.
  • Recipe content – While we appreciate their delicious honey variants, we also love the content put up on social media by their operations head, Devashish Sutavani. Do check out their fun(ny) recipes using honey!
  • Meadery Tours – The Meadery Tours, hosted by Moonshine Meadery in Pune, are a great way to taste and explore different types of honey and meads, and understand the work at the heart of this project.
Moonshine Honey Project’s team, one with the bees.
Moonshine Honey Project’s Sidr, Mustard, and Acacia Honey, which are produced in Rajasthan.
Akshay checks a honey frame for eggs and capped honey, which is when the nectar is filled into the hexagonal cells that are capped to allow the nectar to dehydrate. Capped cells are a sign that the honey can be harvested by humans as the bees do not require it.

Note from the Producer

“The Moonshine Honey Project is our way of supporting sustainable beekeeping. Sourced directly from our own bee boxes across India, our small batch of honey is truly handmade by the bees. So whether it’s in our meads or in this jar, you can be sure that our honey is responsibly sourced and 100 percent pure.”

 

— Rohan Rehani, Founder of Moonshine Meadery and Moonshine Honey Project

The Locavore Bite

TL Bite offers a glimpse into how a partner producer runs their operations, and reflects their core principles and values. The idea is to provide insights into their practices and highlight their positive efforts descriptively. We have identified seven key areas of assessment – origin and source of ingredients, composition and integrity of the products, workforce policies, production practices, community-related initiatives, approach towards preserving or celebrating traditional knowledge and the materials used in packaging. While this assessment may not be entirely comprehensive, we hope it helps you make an informed decision about why you might want to support them, and the ways in which to.

 

The information below offers you a snapshot of where Moonshine Honey Project stands on these parameters. We have put this together based on several rounds of conversation with Rohan Rehani, Founder of Moonshine Meadery and Moonshine Honey Project, as well as Devashish Sutavani, Operations Manager of Moonshine Honey Project. Click on a piece of the pie below to find out more.

If you’re interested in reading more about Moonshine Honey Project, read our feature on them here.

Products We Recommend

Sidr Honey

The sidr honey is a single varietal honey produced by the pollination of jujube flowers. The honey has a creamy texture with butterscotch and floral notes.
BUY NOW

Mustard Honey

The mustard honey is relatively more crystallised than other honeys - a testament to its authenticity and purity. This honey has floral and citrusy notes and can accompany almost everything.
BUY NOW

How to Buy

If you would like to learn more about Moonshine Honey Project, or try different types of honey, check out their website. If you’re interested in supporting them in other ways, please contact us at connect@staginglatest.thelocavore.in.

This is a paid partnership with Moonshine Honey Project. We strive to keep the practices of a producer transparent and honest across all forms of partnerships.
 

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on WhatsApp (Opens in new window) WhatsApp
  • Click to email a link to a friend (Opens in new window) Email
  • Click to share on LinkedIn (Opens in new window) LinkedIn
  • Click to share on Reddit (Opens in new window) Reddit
  • Click to print (Opens in new window) Print
Please login to bookmark this page
The Locavore Team

Necessitatibus qui quia voluptas autem. Assumenda magnam similique ut. Quisquam deleniti vel porro ipsum ab molestiae.

Previous Article
  • Market Archives

‘The kebabchi is an excellent place to catch gossip’

  • June 16, 2022
  • Farah Yameen
View Post
Next Article
  • From the Fields

Chasing Bees Through Maharashtra and Rajasthan

  • June 28, 2022
  • Takshama Pandit
View Post
You May Also Like
In Sayla, Gujarat, Panchal Dairy sources goat and sheep milk directly from pastoralists from the Maldhari community, such as Polabhai Tramata in Reshamiya village, to make artisanal cheeses. All photos courtesy Sahjeevan.
View Post
  • Producers

Panchal Dairy: Making Artisanal Goat and Sheep Milk Cheeses in Sayla, Gujarat 

  • The Locavore Team
  • March 16, 2026
View Post
  • Producers

Safe Harvest: Creating An Alternative Market For Chemical-Free Produce

  • The Locavore Team
  • February 3, 2026
View Post
  • Producers

Camel Charisma: Preserving Camel Herding Traditions in Sadri, Rajasthan

  • The Locavore Team
  • January 14, 2026
(Left to right) Bindu, Anita, Shiny and Shobha, process and prepare a batch of Garlic Pickle in the home-based processing facility in Mundakayam, Kerala. All photos by Ashik Thomas.
View Post
  • Producers

Sheilas: Making Seasonal, Small-Batch Preserves in Kerala

  • The Locavore Team
  • December 19, 2025
Sasbani Gramya Haat makes jams, preserves, and coolers from excess native fruits—such as these plums—grown in the Sasbani village. All photos by Neha Shah.
View Post
  • Producers

Sasbani Gramya Haat: Using Surplus Fruits to Make Jams and Preserves in Mukteshwar, Uttarakhand 

  • The Locavore Team
  • November 26, 2025
Members of ABANI’s cooperative harvest, sort, and grade ginger in Meghalaya. All photos by ABANI.
View Post
  • Producers

ABANI: Sourcing Native Produce from 20,000 Smallholder Farmers in Meghalaya

  • The Locavore Team
  • November 7, 2025
Swapna, Kalyani, and Vinita clean carrot tops for The Misfits’ pesto made with moringa at their manufacturing unit in Jaipur. All photos by The Misfits.
View Post
  • Producers

The Misfits: Upcycling Fruits and Vegetables in Jaipur

  • The Locavore Team
  • October 28, 2025
Anukhul and Natasha examine their plantation of Nendran bananas. All photos by Pranith Ravikumar.
View Post
  • Producers

Malabar Se: Making Small-batch Kerala-inspired Snacks in Palakkad

  • The Locavore Team
  • October 1, 2025
Logo

The Locavore is a platform committed to creating enduring impact through food.

Instagram Facebook LinkedIn X Youtube
  • About
  • In The Media
  • Work With Us
  • Contact
  • Newsletters
  • Contribute
  • Lorem Ipsum
  • Lorem Ipsum
  • Lorem Ipsum