Does the flavor of some honey benefit being exposed to
the air? Letting red wines breath to improve the flavor is done
before consumption. Would doing the same before bottling or
before consumption improve the flavor of honey? Is it done as a
matter of practice? If so for what kind of honey?
 
        The honey I have in mind is a wetlands wildflower honey,
loostrife, and jewel weed primarily. It seems that the honey
toward the end of the jar has less of an afterbite.
 
        Thanks,
 
                Jim Moore