I've just gotten my first real "harvest" (five frames out of 20, they've been busy) and after extracting it by crushing and straining, I've ended up with a lot of very dark, almost molasses-like honey. It also has a very distinct "tangy" flavor. It's definitely not fermentation, as having experimented with my own wine, I'm pretty familiar with the taste of fermentation.
But there's definitely a "tangy" flavor. Perhaps it's a super strong flavor of the surrounding flowers (two flower nurseries within a mile) that all mingle together, but I'm wondering if anyone else has noticed such a flavor with their super dark and thick honeys?
Perhaps I could just call it "gourmet" and sell it for twice the price?