Tim,

My sumac honey, abundant around at the end of June here in Oklahoma, does
taste like strong molasses albeit the honey is more pungent, full-bodied
[like red wine], with a strong after flavor.  When the sunlight shines
through the bottle, the dark color changes to a magnificent “orange red.”
Hence I named them, “Rising Sun.”  Some love it, so do I, but others
prefer the common light honey, having been acclimatized only the store-
bought variety.  I hear the sumac honey *alone* is light-green, but it is
the abundant sumac pollen, when mixed with the honey in the centrifuge,
that brings out the mad red-orange hue.  [In fact, the sumac seeds appear
red]  But then, Tim, since I do not know where you are located, the honey
could have, just as well, come from some other sources, of which I do not
know diddly squat.

Yoon