For the last months I've realized that just like mezcal, so many other Mexican culinary products have been neglected over the years. By now we've touched on traditional fermented products like tolonche; we've explored coffee fermentation, herbal infusions and now, naturally, it is the turn of honey. To understand honey's extremely ample world I was lucky enough to have Arlette Gómez as an invitee. She has one of the most gifted palates I've ever encountered and her encyclopedic memory was able to juggle every one of my silly questions. I hope you enjoy it!