Honey takes a long journey before it lands in your jar. The final product can be affected by many variables, including the local climate, botanical sources and the honeybees who visit them, and the activity of beekeepers. In this class, we will study varietal honeys using our senses of sight, smell, taste, and touch to fully appreciate the selection of these honeys. We will approach honey tasting as a sensory journey as we review at least five varietal honeys and compare their flavors and profile differences. We will also review and discuss: a Honey Sensory Wheel and how that impacts fragrances within the honey; how to more finely tune our senses to appreciate our local varietals of honey; how honeys acquire certain aromas that often differ from what we would expect; methods of tasting the full balance of flavors of these honeys; how to appreciate the different textures of honey and their impact on our taste buds; and sample 20+ varieties of handcrafted local honeys (creamed, infused, raw, and barrel-aged) and other honey-based products (honey sauces, mustards, and honey hot sauces). Students will receive their own Honey Sensory Booklet for future tastings.
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