Manuka honey is sweet, but its flavour can extend beyond sweetness. Published tasting descriptions of individual Manuka honeys include caramel-like, floral, earthy and herbal impressions, sometimes with a tart finish. These descriptions vary between products; they are not guaranteed characteristics of every Manuka jar or grade. (activistmanuka.com)
That variation is part of what makes tasting interesting. Instead of expecting every jar to match a single description, pay attention to the honey in front of you.
What do you smell before tasting? What do you notice beyond sweetness? Do you enjoy its texture and the flavour that remains afterwards?
This guide provides a practical way to answer those questions. It also explains why a higher MGO number should not automatically be interpreted as a stronger, more bitter or more enjoyable flavour.
1. Describing Manuka honey: look beyond “sweet”
There is no need to use elaborate tasting language. Familiar words are useful when they describe something you genuinely recognise.
The University of California, Davis developed its Honey Flavor and Aroma Wheel to help people describe honey beyond sweetness. Its vocabulary includes families such as floral, fruity, earthy, spicy and herbaceous. These are sensory descriptions—not a list of ingredients added to the honey. (honey.ucdavis.edu)
Here are some plain-language prompts for your own tasting:
| Description | What to consider |
|---|---|
| Caramel-like | Does the flavour remind you of toffee or cooked sugar? |
| Floral | Does the aroma bring flowers or blossom to mind? |
| Herbal | Is there a leafy or dried-herb impression? |
| Earthy | Do you notice a deeper aroma that you would describe as earthy rather than floral? |
| Tangy | Is there a small acidic edge alongside the sweetness? |
| Lingering | Does a recognisable flavour remain after swallowing? |
These are prompts, not a checklist every jar must satisfy. “None of these” is a valid response.
A caramel-like impression does not, by itself, establish that caramel was added. Equally, sensory language should not replace reading the ingredient statement.
For example, our MGO 100+ Australian Manuka honey is described on its product page in terms of a smooth texture and warm, rounded sweetness. That is the product’s published description—not a rule that every MGO 100+ honey must taste the same. (australianhoneycompany.com.au)
2. Separate flavour, texture and preference
It helps to record three things separately:
Flavour: What does the honey remind you of?
Texture: How does it feel and move in your mouth?
Preference: How much do you enjoy it?
A strong aroma does not automatically make a honey more enjoyable. Likewise, you might appreciate a distinctive flavour but prefer a different texture for spreading on toast.
An Australian study assessed 32 commercially available honeys with a panel of 24 people. Preferences varied, and retail price was not significantly associated with liking in that blinded study. This does not establish a universal favourite; it shows why your own sensory preference should not be assumed from the price tag. (pubmed.ncbi.nlm.nih.gov)
Try writing one sentence that separates observation from judgement:
“The aroma reminds me of dried flowers, the texture feels thick, and I prefer it with food rather than on its own.”
That is an illustrative sentence, not a tasting result for one of our products.
3. Why can two Manuka honeys taste different?
Honey aroma involves a mixture of volatile compounds, rather than one ingredient acting as a complete flavour signature.
University of Waikato research examined aroma-related compounds in 44 New Zealand monofloral honey samples across 11 floral origins. It describes botanical origin, geographical origin, processing and storage as influences on honey’s volatile profile. It also distinguishes the compounds present from those detectable at their particular concentrations. (researchcommons.waikato.ac.nz)
The practical implication is that a floral name alone is not a complete sensory specification.
For Australian honey, AgriFutures research likewise found considerable compositional diversity across samples collected from different locations and floral environments. That study was not a tasting comparison of Australian Honey Company products, but it provides useful background for understanding natural variation. (agrifutures.com.au)
When you find a jar you particularly enjoy, record the product and batch details. A note about a specific jar is more useful than assuming that every future jar bearing the same broad description will be identical.
Our guide to why honey colour and flavour vary explores that wider subject.
4. Does a higher MGO number mean a stronger taste?
MGO is a concentration-based grading measurement, not a sensory score.
Laboratory testing measures methylglyoxal alongside other relevant compounds. For example, ALS Food & Environmental NZ’s Manuka 3-in-1 service measures MGO, DHA and HMF; it is not a panel assessment of sweetness, bitterness or flavour preference. (analytica.co.nz)
It would therefore be a mistake to read MGO 1000+ as meaning “twice as flavourful” as MGO 500+.
Two products with different grades may also taste different, but that observation alone does not establish that MGO caused every difference. A meaningful comparison would need to consider the other characteristics of the samples.
When exploring our MGO 500+ Australian Manuka honey, use the grade to understand the stated concentration, then assess flavour separately. The product page also acknowledges possible variation in colour, aroma, flavour and texture between harvests. (australianhoneycompany.com.au)
For the measurement itself, read what MGO means in Manuka honey.
5. Texture is worth noticing—but it is not a grading test
During tasting, record whether the sample pours easily, sits on the spoon, feels smooth or contains noticeable crystals. These observations can help you decide how you prefer to use it.
Crystallisation can occur in honey without making it unsuitable to eat. Utah State University Extension explains that crystals can develop during storage and that colour and flavour can also change over time. Those are reasons to consider texture and storage history rather than treating appearance as a complete quality assessment. (extension.usu.edu)
For a fair comparison, avoid changing one sample’s condition while leaving the other untouched. For example, do not deliberately warm one sample immediately before comparing it with another straight from a cool cupboard.
Keep texture observations separate from conclusions about authenticity. Our honey crystallisation guide explains that process in more detail.
6. Try a simple two-jar tasting
The following is a suggested home comparison—not a laboratory test or a report of a tasting we have performed.
Choose two honeys you already have, or begin with one Manuka honey and a familiar honey for reference. There is no need to purchase the highest grades to practise tasting.
Prepare the comparison
Use two similar, clean containers and separate clean, dry utensils. Put a small amount of each honey into its container.
Label the samples A and B. Keep a separate note of the product names, batch identifiers and grades, then put that information aside until you have recorded your impressions.
This is a simple way to focus on your observations before considering the labels.
Smell, taste and pause
UC Davis’s honey-tasting guidance separates visual assessment, aroma, taste, texture and the duration of flavour. A simplified approach is to examine the sample, stir gently, smell briefly, then taste a small amount. Notice what remains after swallowing. Rinse with water and pause before moving to the second sample; a plain unsalted cracker is an optional palate cleanser. (cambp.ucdavis.edu)
Record your notes before discussing them with another taster.
Use this worksheet
| What to record | Sample A | Sample B |
|---|---|---|
| Aroma, in your own words | ||
| Sweetness: low, medium or high | ||
| Other flavours noticed | ||
| Texture and ease of spreading | ||
| Flavour remaining afterwards | ||
| Personal enjoyment, from 1–5 | ||
| Would you choose it again? |
Your enjoyment score is personal—not an MGO score or a quality certificate.
After a break, try the samples in the opposite order. Note whether your preference remains the same rather than forcing your second impression to match the first.
7. Repeat the comparison with one familiar food
A tasting from the spoon answers one question. Choosing honey for your breakfast answers another.
For a second exercise, try the same small amount of each sample on equal portions of one familiar food. Keep everything else the same.
Possible comparisons include plain yoghurt, lightly toasted bread or plain oats. These are suggested exercises, not tested claims that a particular grade is the best match for each food.
Ask:
“Can I still notice the honey’s flavour, and do I enjoy the combination?”
Avoid adding several toppings during the comparison. Your aim is to make a useful personal choice, not create the most elaborate dish.
For broader serving suggestions, see simple ways to enjoy Manuka honey.
Frequently asked questions
Does Manuka honey have to taste bitter?
Do not use bitterness as a requirement or proof of authenticity. Honey sensory research considers bitterness alongside sweetness, sourness, aroma and texture, and people’s responses vary. The Australian study discussed above does not establish a universal bitterness level for Manuka honey or a bitterness scale based on MGO. (pmc.ncbi.nlm.nih.gov)
Can I identify genuine Manuka honey by taste?
Taste alone is not sufficient to establish the product’s identity or grade. For example, New Zealand’s export-authentication framework combines specified chemical attributes and a DNA marker rather than relying on a consumer tasting judgement. That framework applies to New Zealand mānuka exports, not automatically to Australian honey. (mpi.govt.nz)
Does a flavour I dislike mean the honey is poor quality?
A personal dislike and a product defect are different questions. Describe what you notice and ask the seller about anything unexpected. Do not keep tasting a jar you suspect is spoiled or damaged to try to establish whether it is safe. (healthdirect.gov.au)
Which Manuka honey should a beginner choose?
Start with a clearly described product and a quantity that suits your budget. Read the origin and grading information, but do not assume you need the most expensive jar to discover whether you enjoy Manuka honey.
Choose your next purchase from your own observations—not from pressure to prefer a particular number.
The bottom line: find the flavour you enjoy
Manuka honey tasting is most useful when it helps you make a clearer personal choice.
Notice the aroma, sweetness, other flavours, texture and finish. Compare samples under similar conditions, then try them with a food you regularly eat.
Explore our Australian Manuka honey collection for product descriptions and grading information, and keep those specifications separate from your personal tasting notes.
The best-tasting jar for you is the one you genuinely enjoy—not automatically the one with the highest grade or price.
Honey must not be given to babies under 12 months of age. (healthdirect.gov.au)