The Secret Life of Beekeepers
Larry Boyd of Boyd Valley Bees met us by a grassy field in the early afternoon. A heavy rain had finished just hours ago, and the sun was out with a vengeance. Nearby, several hives hummed in waiting.
This is just one of many fields scattered around Aiken where Larry keeps his 125 colonies—an amount he has amassed over the past decade of beekeeping. Alongside his father, he started as a hobbyist in 2015, growing from a starting point of three hives between the two of them. Three years ago, Larry decided to take the business full time—harvesting more Boyd’s Valley Honey than ever before.
Flavored by plants found naturally in the valley, two species stand out in Larry’s honey: tulip poplars and blackberries. Tulip poplars give his honey its signature dark amber coloring and depth of flavor, making it an excellent ingredient for cooking or mixing into drinks like coffee, tea, and cocktails.
In fact, you may have already tasted Boyd’s Valley Honey at The Willcox. Our chef uses his honey as an ingredient in many of our dishes, from a Brussels side to a Ham & Burrata starter.
“Every three to four years, the tulip poplar takes a break,” Larry says. This leaves the honey with a much lighter color and taste, gleaned primarily from blackberries and wildflowers that grow near the hives.
In beekeeping, no two days are ever alike. One of Larry’s favorite parts of the job derives from its ability to surprise. “When you graph a new queen, you don’t know what color she’s going to be,” Larry says. “It’s just like Christmas.”
In this video, learn about Larry’s philosophy on beekeeping, favorite moments from his journey, and tricks of the trade that he shares with new beekeepers.
