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PGI — Alsace
From the Vosges fir forests to the acacia fields of the foothills, six honey crus with distinct terroirs, harvested by around twenty professional beekeepers.
Honey from Alsace, PGI (IGP) since 2005.
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Beekeeping in Alsace dates back to the 8th century: it was in the Vosges abbeys (Murbach, Lucelle, Munster) that the art of tending bees flourished most. This know-how has endured to this day in the villages of the Vosges foothills and rural valleys — including Struth, home to one of the apiaries approved under the PGI (IGP).
Today, Alsace counts around twenty professional beekeepers approved under the Miel d'Alsace PGI, inspected annually by an independent body on the physicochemical, pollen and organoleptic characteristics of their production. This diverse production reflects the richness of Alsatian flora: from the fir forests of the Vosges to the acacia fields of the foothills, from the lime trees of the Hardt to the chestnut trees of the sub-Vosgian hills.
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The 'Miel d'Alsace' Protected Geographical Indication was officially recognised in 2005 at European level. It remains one of the few French PGIs reserved for honey — distinguishing Alsatian beekeepers through a collective commitment to quality and traceability.
The association de Défense et de Gestion des miels d'Alsace (ODG Miel d'Alsace) steers this certification, backed by ADA Grand Est (Maison de l'agriculture, Schiltigheim): it approves member beekeepers, whose holdings are inspected each year by an independent body for the origin, composition (analysis of pollen and components) and taste qualities (systematic tasting by experts) of their production.
This PGI coexists with the Miel de sapin des Vosges PDO (AOP) (see dedicated page), recognised as an appellation of origin as early as 1996 — the very first for a French honey —, which covers a broader geographical area than Alsace alone and imposes specific criteria for fir honeydew. An Alsatian beekeeper can therefore certify their fir honey under the Miel d'Alsace PGI or under the PDO depending on their apiaries and approach.
Alsatian honeys are inseparable from regional gastronomy: present at every Alsatian Christmas market for centuries, they are the noble ingredient in Leckerlies (Strasbourg gingerbread), Bredele (Christmas biscuits) and traditional confectionery. Fir honey, in particular, features in heritage recipes for gingerbread and mulled wine.
This culinary anchor reinforces the identity of Alsatian honeys: well beyond everyday table honey, they are vehicles of tradition, Vosges terroir and regional artisanal craftsmanship recognised at European level.
The Miel d'Alsace PGI officially recognises six distinct crus: four monofloral honeys (acacia, lime blossom, chestnut, fir), produced from the nectar or honeydew of a single plant species, and two polyfloral honeys (flower, forest), each stemming from specific flora and terroirs.
The palest and sweetest. Produced by bees foraging on false acacia. Very slow crystallisation, retains its liquid appearance for a long time. Delicate floral aroma, mild and fresh flavour. Harvest May–June.
Yellow to pale amber, floral and intense aroma, fruity and slightly minty flavour with an occasional note of bitterness, lingering aftertaste. Harvested in the Hardt forests, in Haut-Rhin.
Dark amber, full-bodied woody flavours with a slightly acrid, lingering aftertaste. Crystallises slowly into coarse crystals. Harvested in the sub-Vosgian hills, particularly the Brumath and Haguenau forests (Bas-Rhin).
Very dark brown, sometimes with a greenish shimmer, produced from fir honeydew (no nectar). Resinous aroma, caramel notes and balsamic hints, remarkably smooth on the palate. Slow crystallisation. Harvested on the Alsatian slopes of the Vosges and Jura massifs (departments 67 and 68). Harvest July–August. ⚠️ Not to be confused with the PDO Miel de sapin des Vosges, a distinct appellation whose geographical area does not cover Alsace (Meurthe-et-Moselle, Moselle, Vosges, Haute-Saône, Territoire de Belfort)
The year's first harvests, produced from the nectar of wildflowers and regional fruit trees (apple, cherry, plum, hawthorn). Yellow to pale amber colour, crystallises quickly to become creamy, fruity and luscious aromas. Harvest in spring.
A skilful blend of honeydew and nectar from bramble, conifers, oak, beech and lime tree. Brown to dark red hue, crystallises slowly, powerful undergrowth aromas with minty hints. Harvest in summer.
| Cru | Colour | Aroma | Flavour | Crystallisation | Season |
|---|---|---|---|---|---|
| Acacia | Very pale / almost colourless | Floral, delicate | Mild, neutral | Very slow (remains liquid for a long time) | May–June |
| Lime blossom | Pale to light amber | Mint, balsamic | Sweet, balanced | Creamy | June–July |
| Chestnut | Dark amber / brown | Rich, complex | Bitter, tannic | Coarse grains | July |
| Fir | Very dark brown | Resinous, lingering | Umami, complex | Slow | July–August |
| Flower | Yellow to light amber | Floral, fruity | Sweet, indulgent | Rapid (becomes creamy) | Spring |
| Forest | Brown to dark red | Undergrowth, minty | Complex, woody | Slow | Summer |
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Each cru requires specific positioning of the apiaries according to the target flora:
The foraging areas, decisive for the quality and typicity of the honey, are thus defined by cru — but extraction can subsequently take place outside the area, with traceability ensured at every stage. Each holding approved under the PGI is inspected annually by an independent body: analysis of pollen and components (sugars, pH, acidity, insoluble matter), followed by validation through a systematic tasting by experts.
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Since: 2005
Area covered: Alsace (67, 68)
Key requirements: 6 defined crus, beekeepers approved and inspected annually, analysis of pollen and components, systematic tasting by experts, ODG traceability
Defence and Management Organisation (trade association)
EARL — Beekeeping
Artisan
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