Sounds like "Honey from Hymettus" is Thyme:
Known historically as Hymettus Honey from Attica near Mt. Hymettus Greece and Hyblaean Honey from the Iblei (Hyblaean) Mountains of Sicily, it is still produced in both countries today. Sardinia & Corsica produce a unique version of honey from caraway thyme. Found in many countries around the Mediterranean (Southern Europe, Malta, Croatia, N. Africa), thyme has spread to similar climes around the world, including the northeastern United States Berkshire and Catskill mountains (T. Serpyllum) and New Zealand.
Garden Thyme (T. Vulgaris)
Mother-of-Thyme (T. Serpyllum)
Renowned for its aroma and flavor, it is produced between the second half of June and the first half of July. The color of Thyme honey is light amber to amber when liquid, beige to brown when it is crystallized. It is a very strong, intensely aromatic honey with resinous, herbal, savory flavors; fresh and reminiscent of tropical fruits, dates and white pepper. The taste is persistent, lingering in the mouth. Crystallizes spontaneously in a short time into medium or fine grains.
Its intense and complex aroma has been described as; floral, spicy, dried flowers, magnolia flowers, cedar, herbs, flowers, rubbed, clove, burnt plastic, pencil drawing, mulled wine, and Marsala. The flavor has been described as: salty, thymol, pharmacy, plastic, pencil, dates and pepper.
Roman author, naturalist and philosopher, Pliny the Elder, wrote in his Naturalis Historia published circa AD 77-79. “…The honei which commeth of Thyme, is held to bee the best and most profitable: in color like gold, in taste right pleasant…”