Honey and honey connoisseurs

There is more to eating honey than hits the eye at first glance. Honey can ripen, just like alcohol does. It chances in taste, texture and color over time. 

The land of milk and honey - honey has a paradisal aspect. If you eat good honey like Manuka (which is a luxury produkt with up to hundreds of dollars per glass) from New Zealand one quickly understands why.

I recently bought some multifloral Manuka honey in the local store. Interestingly, there was honey one year older than the other glasses. It had a different coloring that appealed more to me and some time after we began to eat some of the honey, together with good juices and at least partly by hand; honey should be eaten by hand, for multitple reasons, one is that of the direct experience of texture, another of ensuring that all of the honey gets garbled up).

The older honey was more rigid and more intense and ripened in flavor, much to be preferred in flavor indeed if on tasted it out to the full facet.

The different texture at first interfired with the flavor. It made the older glass taste less good then the younger one. Then after air, mechanical and heat influence evenved out the difference, the older honey with surity tasted better.

There is no reason why there should not exist honey connoisserus just like there exist wine connoisseurs. There likely exists an optimal age for honey just as it does for alcohol. To find this age requires a new kind of expert.