Unlike heating and excessive filtering, the fine grinding of crystals will not in itself reduce the nutritive content, and the resulting texture is a great convenience for people who like honey instead of, or with, butter on warm English muffins and other breakfast breads. Most are somewhere in between. They're bland and too sweet, as I also find clover honey, the kind most commonly made in this country. One exception is the wildflower honey from the Piedmont hills made by a company called Agrimontana, a small, quality-minded concern that also produces Italy's purest and best fruit preserves and jams. Although powerfully sweet, it is also beautifully round.
Many people prize the delicacy and clarity of acacia honey.
If you'd like to try it, I'd suggest that of Rustichella, a producer in the Abruzzo region of Italy. Orange and citrus honeys are usually made in early spring, acacia in late spring. Wildflower and eucalyptus honeys are usually made in early to mid summer. When the heat of summer is cooling and the bees have finished the bulk of their production, honeys start to get really interesting. Mario Bianco also keeps bees in Sicily, where in June and July he moves them to the Iblei Mountains below Mount Etna, near Syracuse, to gather thyme honey.