Although most people think of honey as a homogenous substance, there are more than three hundred varieties. Every blossom, so to speak, begets its own "brand," a honey that's based on the floral source in the same way that wines depend on the grapes they're made from. The beekeepers simply set their hives among particular flowers in bloom—good honey doesn't have extra flavors or other additives. Very few honeys taste like the flower or the fruit. But each of these monofloral honeys has its own flavor and texture profile, from runny, bitter chestnut honey to delicate, crystalline lavender honey.
"To find our favorite monofloral honeys, contact Zingermans" - Saveur