La Colmena

Zales & Rego Verified independent store

→

A four-element compound butter built around the cultured-cream-and-honey axis. Cultured butter, the lactic ferments give the diacetyl complexity that uncultured cream butter lacks, is folded with miel, vanilla extract and sea salt. The proportions are deliberate: the honey is meaningful but not dominant, the butter remains a butter, the cultured-cream lactic top-note is preserved as the lead. Vanilla extends the sweet register and harmonises with the honey's floral fraction; sea salt is the structural counterpoint that prevents the butter from sliding into pure sweetness. Show more