The word we sometimes use to describe the specific qualities of local honey is “terroir.” This is an old French term that reflects the “taste of place.” It refers to all the factors that make honey taste the way it does. From the altitude of the beehives, to the kind of flora to which the bees have access, terroir is a helpful way of understanding the complex qualities of honey. Other factors such as humidity, geography, climate, and even microorganisms native to some parts of the world will all affect the ‘terroir’ of honey.
