I'm trying my hand at a cyser for the first time, and the recipe I have calls for a "medium to full bodied" honey. In addition to the honey, water, and cider, it adds brown sugar, raisins, and dates. Once in the secondary fermenter it'll have some cinnamon, nutmeg, and cloves.
I locally found some Buckwheat honey, and had it described as dark, very molasses-like, and perfect for stronger meads. It seems like this would be a perfect match. However, the seller suggested Pepper Honey or Bamboo Honey instead for this recipe.
What do you folks use?