Multifloral honey sensory panel
Sensory analysis of Panamanian multifloral honeys, with protocol and tasting sheet.
Sensory analysis of Panamanian multifloral honeys: how a honey is evaluated with the same rigour as any other drink, and what distinguishes one bloom from another.
It is done on honeys from different apiaries and seasons. Each arrives with its own information —the forest and the soil of that site, the season, and the hands of whoever works the land there— and the panel is where that difference becomes describable.
It is part of the work in progress to build a descriptive language of Panamanian honeys, which does not yet exist.
Before you write
- What you taste
- Multifloral honeys from different apiaries, tasted blind
- Where
- Cervecería Tres Gatos, El Cangrejo, Panama City
- Led by
- Daniel Giráldez
No published calendar yet. These formats have been run before and are arranged on request: get in touch and we'll agree a date, place and group size.
Follow the thread
Where it comes from, who works it, and what you can take home.
ProjectApiaries and the honey collection
Some fifty hives across four apiaries, between the production of specialty honeys and pollination.
The project
CatalogueRaw honey
100% raw honey from the apiaries. Each jar corresponds to one place, one bloom and one season.
See in the catalogue