It irks me that we label honey as #1 white #2 light golden etc and
understood by the public is that white is better than any other. We find

the same distinction made by big processors who want and pay more for
light coloured honey and suggest that darker honey is suitable for
baking. I find the same sort of grading in maple syrup. And like honey
it is the tasteless water white stuff that is heralded as the "best". I
have tasted and enjoyed honey from many sources and continue to be
amazed at the subtle differences. Colour had little to do with the
differences. So why do we continue to label our honey as if there is a
"best"?
peter