DATES: October 25 – 26, 2016
TIME: 9:30 am – 5:00 pm
LOCATION: Weston, Connecticut (one hour outside of NYC)
COST: $595.00 per person
RSVP: Open to food industry professional, beekeepers or holistic health professionals.
To reserve your seat email your payment via PayPal to
Our Honey Tasting courses are an intensive educational experience into the world of honey. If you are a food professional, chef, shop owner, mixologist, beekeeper or a honey enthusiast looking to improve your knowledge of honey and your tasting skills you will delight in the AHTS full immersion courses. Our expert teachers are beekeepers and have been trained by Italian National Registry of Experts in the Sensory Analysis of Honey. You will learn the professional tasting method for honey, the difference between taste and flavor and through engaging in the sensory analysis of the olfactory and gustatory experience, how to recognize and identify the 9 basic aromas and flavor families then how to write detailed tasting notes for each floral source. Attendees will also learn the basics of honey composition, crystallization, defects, storage and handling of honey through tasting 30 of the most important domestic and international honeys. Gain the confidence and knowledge you need to appreciate the value of good quality honey. Seats are limited for each course, travel and accommodations are not included. Travel information
The future of honey lies in identifying its infinite flavor profiles and floral sources.
Is your bee club or organization interested in hosting a guided tasting for your members? What better way is there to market your honey than to have the power to describe the delicious flavors in your honey? Tasting honey under the guidance of an expert is a great way to learn about the local honey you harvest, its floral sources and to identify the flavors of your region. For more information contact The American Honey Tasting Society at HoneyTasting@optonline.net.
INSTRUCTORS: Carla Marina Marchese and Raffaele Dall’Olio
ALBO NAZIONALE ESPERTI DI ANALISI SENSORIALE DEL MIELE
Member – Italian National Registry of Experts in the Sensory Analysis of Honey
INCLUDES: Two days of full immersion into sensory training of honey tasting, learn tasting techniques, how to ID floral sources through flavor and their regions, ID defects, adulteration and the composition and health benefits of honey.
All attendees will receive a AHTS Notebook, pencil, information sheets, honey aroma and tasting wheel and a copy of The Honey Connoisseur book.