No, I actually burnt the honey, as when making a bochet mead. Poured it into my heavy-bottom brew kettle, cranked up the heat, and cooked it until it turned black. I'm glad I didn't set off the smoke alarm, because it smoked a LOT. It was originally honey from the "black button sage" plant, and before I burnt the heck out of it, it was fairly light and with a pleasant marshmallowy flavor. After burning, it had a smoky, woody, roasted marshmallow flavor with a hint of soy sauce. It's a very complex aroma. This may turn out more of a stout than a porter, but time will tell. It's chilling now, getting ready to pitch. I may add vanilla extract in secondary or at bottling if it's too roasty/bitter, but I'm thinking it will mellow nicely with a bit of age. I just hope it doesn't take toooo long to mellow.