Project: Flavor & Floral Mapping
The American Honey Tasting Society’s Project Flavor and Floral Mapping is an ongoing study aimed at creating a database of American honeys and matching them to their botanical sources. This database will connect each honey’s sensory profile (color, olfactory and gustatory) to its respective terroir (region, climate, soil and floral source). Our experienced panel of tasters will be writing the tasting notes for each honey sample as well as experts in the field will be performing laboratory analysis of each sample for its physical, chemical, palynological and sensory characteristics. This information will establish the first and only standards for each single-origin honey produced in the US using the methods used by the Italian CRA-API Institute and Ministry of Agriculture tapping into their 40 years of research.
All information gathered from this study will be used to help us better understand honeybees’ behavior, their floral preferences and the resulting flavor profiles of the honeys produced within each specific locations in the US. We hope to identify single-origin, rare and unique honey while at the same time bringing attention to endangered honey plants and their honeys. Also, to educate beekeepers as well as the consumers on honey adulteration and fraud. We understand this is a huge undertaking that will go on for years and even generations. Every beekeeper is an essential part of this project.
We need your help! If you are a honey producer and would like to share a one pound jar of your single source honey for our project please email us at AHTS.USA@gmail.com. We will ask you to send us the sample for evaluation. Once the tasting notes are complete, we will share them with you for your own use and marketing efforts.