Three other Polish honeys also made it into a top ten list drawn up by Taste Atlas, a popular website.
Finishing in the runner-up spot, Miód Drahimski, produced in the West Pomerania region of Poland, was praised by the website for its “unique” qualities.
Taste Atlas wrote: “Generally, the honey has an exceptionally rich flavor and is made by almost 200 beekeepers from the region.”
Coming in five varieties, Miód Drahimski’s portfolio includes a dark brown buckwheat honey featuring a coarse texture and “a sharp, intense, pungent flavor,” an intense heather honey, a delicate colza honey, a sharp and bitter lime honey and a mild but sweet polyfloral honey.
Produced by the Fujarski family since 1971, the honey was inducted into the European Union’s ‘List of Traditional Products’ in 2006.
“This is a huge success not just for the apiary producing Drahimski honey, but also for Polish beekeeping,” said Andrzej Buławski, the president of a slow food organization in Szczecin, northwestern Poland.
“I myself travelled half of Europe so that the West could get to know the taste of our regional gold, and Drahim honey was a hit—it delighted the palates of gourmets from all over the world,” he added.
However, this was not the only Polish honey to be featured in the rundown. Ranked third was Podkarpacki miód spadziowy, a southeastern honey produced both in crystallized and liquid form.
“The honeydew must be gathered from the European silver fir, spruce and Scots pine,” wrote the portal, before describing the taste as “delicately mild and sweet, with a spicy scent reminiscent of the needles of the fir and pine trees.”
Hot on their heels, Miód Wrzosowy z Borów Dolnośląskich from the southwestern region of Lower Silesia came fourth and was cited for its intense smell and bittersweet taste.
“Its unique qualities are due to the area where the nectar is obtained—a flora of dense heaths and lush vegetation that has been preserved nearly intact, as it was home to military training sites until recently,” wrote Taste Atlas.
Rounding out Poland’s presence in the top ten, Miód kurpiowski—produced northeast of Warsaw—finished sixth and was hailed for its delicate but spicy aroma and rich flavor.
“The tradition of beekeeping in the area goes back to the 15th century when the honey was shipped to the royal court, aristocrats and monasteries,” wrote Taste Atlas, adding that today production follows strict guidelines to ensure that it contains all the enzymes and compounds that it did in the past.
