We learn some fascinating facts. Ninety eight per cent of the hive is female. The queen lays around 1,000-2,000 eggs a day and the bees hatched in late August and September will live through the winter - creating heat by flexing their wings. A treat at the end of our experience was a glass of honey gin from Cardona’s range, which was met with nods of approval from the group. ‘Honey is such a versatile and delicious ingredient,’ explains Andre. ‘We have experimented in the past with making our own meade and kombucha with tasty results but we knew when we infused some of our own raw honey with a delicious London dry gin that we'd come across a winner.’ Frank Meier's ownership is reasserted in his 1936 book, The Artistry of Mixing Drinks, where the recipe is accompanied by a design that signifies the recipe was one of his own. You have 60,000 bees all working cohesively for the greater good. They cannot survive on their own, they need to work together to survive. We could learn a lot from them.'

When Andre takes out the first honey frame covered with bees there is a collective intake of breath from the group. It is incredible to see these creatures at work and I feel rather privileged. Cardona and Son Spirit Co was launched two years ago and with the success of its Hitchin Honey Gin and Hitchin Honey Spiced Rum, in the summer they launched Hitchin Elderflower and Borage Honey Gin. Andre is working on a clementine and spiced gin for Christmas. As has been well publicised, honeybee numbers are in decline. This year is the worst Andre has experienced since he began beekeeping in 2007.Cardona & Son Spirit Co's Hitchin Honey spirits range. A clementine and spiced gin is planned for Christmas (Image: Adam Parker Photography)

Andre’s approach to the hives is slow and methodical and I take note that he advises the group not to wave their arms around, as this in fact is more likely to attract them. I am surprised that I feel quite calm. They are also spotlessly clean, creating propolis to sterilise the hive, a substance that has been used for centuries for its healing properties. ‘It’s got lots of wonderful and antibacterial properties to it, so the hive is one of the cleanest places on earth.' How do you like your honey? Swirled in a smoothie? Spread on toast? Drizzled over pancakes? This iconic ingredient truly takes any tasty treat to the next level and is so naturally moreish, there’s no doubt you’d devour that honey-laden loveliness in seconds. What’s ultra-impressive is that it’s all thanks to a lifetime of work by a tiny — but incredibly talented — creature: the honey bee.

How to make:

I used Rieger’s Dry Gin, which is distilled here in Kansas City. The Rieger distillery is manufacturing tons of hand sanitizer right now, so I’m featuring their beautiful product as my own little thank you. Bee’s Knees Variations Fever-Tree began in 2003 with a meeting of minds and one simple premise: if three quarters of your G&T is the tonic, wouldn’t you want it to be the best? But the focus is also to continue to spread the message about the importance of bees. ‘We've loved introducing people to our honeybees over the summer - it's been so rewarding to watch people interacting with honeybees for the very first time.