What makes Australian Manuka honey the superior choice?

Australian Manuka honey is real Manuka honey, made by bees from the nectar of native Leptospermum flowers. Australia is home to more of these plants than anywhere else on earth, and some of the most active Manuka honey ever tested comes from here.

At Biosota, we've spent three generations learning how to make the most of it. Here's what makes Australian Manuka honey special, and how we look after ours from bush to jar.

So what is Manuka honey?

Manuka honey comes from bees that collect nectar from Leptospermum plants, which grow naturally in Australia and New Zealand. What sets it apart from everyday honey is MGO (methylglyoxal), the natural compound behind its antibacterial strength.

MGO doesn't come straight from the flower. The nectar contains a compound called DHA, which slowly turns into MGO as the honey matures. That's why every jar of our honey carries an MGO number: the higher the number, the stronger the honey. Our guide to what MGO means explains the numbers.

More species, more Manuka

Of the 87 known Leptospermum species, 84 grow in Australia, while New Zealand has one. A large, government-funded study tested more than 5,000 Australian honey samples and found at least seven native species that make honey with exceptionally high antibacterial activity (AgriFutures Australia, 2019). They include L. liversidgei, L. whitei and L. polygalifolium, the species behind our honey.

From bush to jar, as natural as it gets

Our hives sit in remote bushland in New South Wales and Queensland, close to Manuka in flower and away from towns and farms. We move them between sunny, sheltered sites through the flowering season, and many of our Manuka honeys are certified organic.

We keep our honey raw and pure. It's never heated, because high heat can damage MGO. If your honey crystallises, that's completely natural.

Patience makes potency

Young Manuka honey is high in DHA and low in MGO. Over time, the DHA turns into MGO. We let our honey mature for 12 to 24 months at controlled temperatures, so it reaches its full strength naturally, without heat. Researchers recommend the same approach: steady, moderate temperatures rather than heat (AgriFutures Australia, 2019).

Family-owned, with beekeeping at its heart

Biosota is a family business with three generations of beekeeping behind it. That experience, together with independent lab testing and advice from honey scientists, guides everything we do, from where we place our hives to when we harvest.

Tested, batch by batch

Every batch of our honey is independently tested by accredited laboratories for MGO and DHA, and each one comes with its own Certificate of Authenticity. Our honey also carries the AMHA Authentic mark from the Australian Manuka Honey Association, which confirms it's 100% Australian and meets minimum MGO and DHA levels. Our guide to Manuka honey ratings and certifications explains each one.

Key points

• Australia has 84 of the world's 87 Leptospermum species. New Zealand has one.
• At least seven Australian species make honey with exceptionally high antibacterial activity, including the three behind our honey.
• Our honey is raw, never heated, and matured for 12 to 24 months so its MGO develops naturally.
• Every batch is independently tested and certified AMHA Authentic.

Discover the full Biosota range, or use our Manuka honey strength chart to find the MGO grade that suits you.