>Buckwheat honey is hard to blend with  due to the dark color and distinct flavor. 

Not sure if we are talking the same buckwheat, since I seem to recall that in the US, there is a different "buckwheat" than the one I mean.  The one I mean is grown in Manitoba and yields honey that tests out at over 120mm.  

I used to buy a few drums now and then and, although I sold some as-is, I blended the rest 1 for 10 with white honey and sold it as "buckwheat blend".  Even blended down to 10%, it was still quite dark and tasted very buckwheat.  

The dark buckwheat made really really tasty mead, and the mead character is gently floral and quite unlike the honey itself which I describe thus: "Looks like well-used axle oil and smells like a hog barn".  

This description never seemed to stop our buckwheat affictionados from buying it in 12 lb pails and larger.

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