Judging honey in a competition is a careful, structured process. Entries in the Tasmanian Honey Competition will use appearance, aroma, flavour, and texture as the main criteria. Each entry will be given a score out 100 points. Here’s a clear breakdown:
1. Appearance (20 points)
- Clarity: Honey should be free from impurities like wax, propolis, or air bubbles. Some honey naturally crystallises, which is okay if it’s smooth and fine.
- Colour: Evaluated against the expected colour for the type of honey. There’s usually a standard for light, amber, and dark honeys.
- Consistency/Viscosity: The body should be uniform, not watery or excessively thick (unless crystallised naturally).
2. Aroma (20 points)
- Swirl the honey gently in a clear glass and smell it.
- Key points: Clean, fresh, and characteristic of the floral source. Avoid any off smells (fermentation, sourness, or burnt notes).
- Judges often use a “sniff test” to detect subtle floral, fruity, or herbal notes.
3. Flavour (40 points)
- Usually tasted on a spoon at room temperature.
- Sweetness: Balanced, not overly harsh or cloying.
- Complexity: Good honey has layers of flavour reflecting the nectar source—floral, fruity, herbal, nutty, or even caramel notes.
- Aftertaste: Should be pleasant, not bitter or metallic.
- Judges often do a “slurp test” to coat the tongue, which helps detect subtle flavours.
4. Texture & Mouthfeel (10 points)
- Smoothness is ideal—no grittiness (unless it’s coarse crystallised honey, which is acceptable if expected).
- Should coat the mouth lightly and dissolve easily.
5. Overall impressions / Balance (10 points)
- Judges consider the harmony of appearance, aroma, flavour, and texture.
- Exceptional honey has a clean, bright aroma, a complex and balanced flavour, and a pleasing mouthfeel.
Judges are given a judging sheet that is designed to help them grade each of the criteria above – supporting fair, consistent and educational judging for beekeepers and judges alike.