The Sweetest Oddity: An Article on a Honey Sommelier Who Loathes Even Numbers

For many professionals, the road to their dream job is often winding, but few journeys are as unique as that of our honey sommelier. Their fascination with honey began as a child, watching bees flit from flower to flower in their backyard. This early interest grew into a lifelong curiosity about the natural world, particularly the golden nectar that bees produce. With time, they discovered that not all honey is created equal. They learned that the taste of honey varies depending on the flowers visited by the bees, the region it comes from, and even the season of harvest. This discovery led them to pursue training as a honey sommelier, a profession so niche that only a handful of people worldwide hold the title. Through rigorous sensory training, they refined their palate to detect the subtlest of flavors—whether it’s the citrusy tang of orange blossom honey or the smoky undertones of chestnut honey. Yet, along this journey, their eccentric dislike for even numbers began to surface, and it soon became a defining characteristic of their work.

The Psychology Behind the Odd-Number Obsession

For this honey sommelier, the aversion to even numbers isn’t just a whimsical preference—it’s a deeply rooted aspect of their personality. While psychologists might label it as a mild form of arithmophobia or obsessive-compulsive behavior, the sommelier describes it as a love for asymmetry and unpredictability. Odd numbers, they say, have a natural vibrancy and energy that even numbers lack. This quirk is evident in everything they do. Their pantry is meticulously arranged in odd-numbered groupings, with jars of honey always purchased in sets of three, five, or seven. Even their honey-tasting events follow this rule: they present five or seven samples, never four or six. Beekeepers they collaborate with often delight in the fact that their hives are located on odd-numbered plots of land—a coincidence the sommelier considers fortuitous. While some might see this fixation as limiting or impractical, the sommelier embraces it as a source of harmony and inspiration. It’s not just a quirk; it’s a philosophy that guides their life and work.

Odd Numbers, Extraordinary Tasting

Honey tasting is an art, and for this sommelier, it’s also a ritual steeped in odd-numbered traditions. Before beginning a tasting, they take exactly three deep breaths to center themselves. They swirl the honey in their mouth for seven seconds, letting the layers of flavor unfold. Their exceptional palate allows them to detect nuances that most people wouldn’t notice. They can pinpoint whether a honey was harvested in spring or fall based on its floral notes or identify the exact variety of flower that contributed to its flavor profile. This remarkable skill has made them a sought-after consultant for artisanal honey brands, high-end restaurants, and even culinary schools. Their odd-number obsession even extends to the way they describe honey. A sample of wildflower honey might be said to have “three distinct layers of flavor: a bright floral opening, a creamy mid-palate, and a slightly tart finish.” For the sommelier, this rule of three adds a poetic structure to their tasting notes, making them as memorable as they are precise.

Eccentricity as a Selling Point

In a world where standing out is key to success, the honey sommelier’s odd-number fixation has become a signature feature of their brand. They’ve embraced their eccentricity, turning what some might see as a limitation into a strength. Their personal brand has attracted media attention, a loyal client base, and a dedicated social media following. Fans love to engage with their quirks, often sending gifts like odd-numbered sets of honey jars or handcrafted spoons adorned with the number seven. At public events, attendees eagerly look for clues to their odd-number obsession—whether it’s the number of jars on display or the arrangement of chairs on stage. This eccentricity makes them more than just a honey expert; it makes them a memorable and relatable figure in a niche industry. In a field where technical expertise is a given, it’s their personality that truly sets them apart.