Our goal was to examine the organoleptic and laboratory (pH value, oxidation-reduction potential, electrical conductivity, total dissolved solids, salt, colour and viscosity) characteristics of acacia honey-based flavoured honeys. The purpose of the tasting was to assess consumer perceptions and rankings of five different varieties of acacia honey—lavender, sour cherry, elderberry, water mint, and lemon balm. The overall impression showed that the lemon balm and lavender honeys were the most favourable flavoured honeys. The black elder and sour cherry honeys ranked in the middle of the scale, while the water mint honey received the lowest overall rating, mainly due to its unique, divisive flavour. The water content remained below 18.5% in all flavoured honeys. Electrical conductivity, pH, and salt content also fall within the usual, safe ranges, meaning that the added plant-based ingredients did not impair quality parameters. Our results confirmed that, with good technology, continuous monitoring, and careful selection of raw materials, flavoured honeys are not only safe but also offer a new, consumer-friendly experience on the market.