“My instructor, Carla Marina Marchese, tells me that when we taste honey, we don’t do the ceremonial swirl — the wine expert’s ritual — before we sniff. Honey sommeliers smear. ‘Smear it on the sides of the glass like this,’ she says, using a tiny plastic spoon. Once the honey is smeared, I can stick my nose in the glass to properly evaluate the aroma, then spoon a dollop onto my tongue.” WaPo Magazine: Mustard. Honey. Hot sauce. Welcome to the era of surprisingly specific expertise. The Sommeliers of Everything.