Learn More About Honey

A honey sommelier is trained to evaluate honey through structured sensory analysis.

By examining colour, aroma, flavour, texture and other nuances, it becomes possible to recognise floral sources, key characteristics, and understand how terroir, the landscape and season, influence the final product.

Professional honey tasting considers four key elements:

• Visual
• Aroma
• Flavour
• Texture

Assessing these elements allows honey to be evaluated and compared while recognising the natural characteristics of different nectar sources.

Honey judging combines sensory evaluation with technical assessment.

Judges consider flavour, aroma, texture, clarity and balance to determine quality while recognising the distinctive character of each floral source.