Taste the Terroir of US Honey • 2026 • In person

DATES: Saturday, June 27 and Sunday, June 28 @ 9:30 am - 6:00 PM EST • In person
 
The United States is one of the most diverse countries in the world with hundreds of botanical sources that honeybees visit to produce honey. This 3 day course explore the diverse honeys produced in the United States from the book The Honey Connoisseur. We will use the methods of sensory analysis to taste and evaluate 12 single origin honeys then write detailed tasting notes. Additional talks on defects, crystalization and fraud will be covered. Attendees are encouraged to bring their own honey which we will spend quality time on the last day tasting and evaluating each sample. This course is part of The American Honey Tasting Society's Project Flavor and Floral Mapping, an ongoing study aimed at creating a database of American honeys. This database will connect each honey by flavor profile (flavor, color, taste and aroma) to its respective regional terroir (region, climate and floral source). 
 
* * Choose COURSES ONLY at checkout so you do not get charged a shipping fee.
 
If you produce a single source honey please reach out via email to AHTS.USA@gmail.com, your experience and knowledge is valuable.
 
Course Program
1. Introduction: Course overview/ class materials.
2. Sensory analysis general principles and protocol.
3. Gustatory and olfactory exercises.
4. The terroir of US honey.
5. Learn the method os sensory analysis
6. Taste and learn 15 unifloral honeys produced in the US.
7. Defects and crystallization.
8. Review 15 unifloral honeys.
9. Fraud and labeling in the marketplace.
10. Taste and evaluate students honey samples.