Honey

Talking about food journalism... Inspired by an article in the NY Times last year about single-flower varieties of honey, I started on a quest of finding my favourite. Berlin is blessed with some really neat weekly markets, some featuring exotic varieties of honey, so finding material wasn't too difficult.
The problem with this enterprise was, however, that honey is rarely sold in samplers or small quantities. Making purchases for the sake of a real grand-scale objective cross-variety comparison would have cost me an arm and a leg. Also, you buy some and you're stuck with it and the less you like it, the longer it stays with you.
None-the-less, given some time, I have managed to sample some pretty nifty ones. Here's my recent list:

1. Ulmo - Chile. A truly unique and incredibly fragant honey. Elusive, tasting somewhat like liquorice.
2. Leatherwood - Tasmania. Fragrant, woody, earthy. Almost overpowering, so use sparingly.
3. Thyme - New Zealand. One of a few varieties that reminded of the raw material. Unique but limited usage because of distinctive flavour.
4. Chestnut - Italy. Like thyme, reminds of the related produce. Also hard to use due to distinct flavour. Dark, not very sweet, even slightly bitter, so a good alternative for the less sweet-toothed consumer.
5. Acacia - Hungary. A great standard single-flower honey due to its ubiquity, at least in Europe. Fragrant, flowery
6. Orange-Blossom - California. Cf. thyme and chestnut. Tea-lover's favourite, but too sweet and flowery for cooking, spreading or pure consumtion.

There are people who swear by honey for a variety of reasons, including its medicinal and anti-septic qualities, or because they prefer mead over beer. Maybe the anti-septic qualities can cancel out the sugar, preventing tooth-rot. It's a known anti-oxidant, it enhances calcium absorbtion, it's anti-allergenic and a preservative. Hair treatment, over-weight, cancer, you name it.
What are other people's favourites?