All honey of good quality maintains a direct relationship with its area of origin, transmitted through the medium and its flora, whose essence is absorbed by the bees that make it. Therefore, the range of Spanish honeys could be seen as a reflection of the botanical, topographical and climatic variety of the country. The central plateau, the eastern coastal region of Levante, and the south of the Iberian Peninsula produce pale, aromatic honey, whereas the honeys of the northern mountainous areas are dark, the orange flowers smell the Mediterranean, and the holm oaks Of Extremadura (with two producing areas, Villuercas and Ibores) present a woody flavor. These have been joined by the honey of Tenerife, derived from a plant endemic to the Canary Islands. In definitive, honeys of provenance and disparate flavor, but all of them of the best quality in the world.

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Montse Gonzalez