I'm one of 2 honey sommeliers in the US — here's how I ended up tasting this sweet but surprisingly complex substance for a career

• Marina Marchese is one of two certified honey sommeliers in the US.
• Marchese said the work often involves tasting honey to identify its botanical sources.
• Here's how Marchese found her way to such a unique career, as told to Lakshmi Varanasi.

I've never really understood why no one talks about honey the way they talk about wine or cheese or olive oil. 

There are thousands of different grapes, growing in different places, and each one produces a unique kind of wine. 

The same is true of honey. There are thousands of botanical sources that make so many types of honey that it's hard to even quantify.

In Bulgaria, for example, honey is made out of the coriander flower. In Greece, honey is made from thyme. Just in Italy alone, there are more than 25 types of honey.