According to one source I found, the recipe for agua-mel is:
1. Put wet cappings (left over after extraction) in hot water. Heat to boiling.
2. Pull off the melted wax.
3. Continue to boil the honey-water mix until it is a "thick dark syrup".
4. Filter.
According to the website, it has a stronger flavor, less sweetness and lower viscosity than honey. It is not clear to me how much of the distinctive flavor comes from the processing and how much from the common floral sources (citrus and herbs) in the area where agua-mel is traditionally prepared.
Mike Rossander
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