Honey should not be thin and watery. Rather it should be fairly thick slightly thinner than corn syrup. It should have a color consistent with the norm for the Type of honey. Honey should have a moisture content no greater than 18.5 % A moisture content any higher will cause the honey to ferment. Now I know I am talking to wine makers who desire a strong fermentation we are talking about wild yeasts that are un-reliable and un-predictable. a quality raw honey should be filtered with a filter no greater than 200 microns this leaves all the best the bees have to offer within the honey. It also should never be heated above 150 degrees. and NEVER microwaved.
I find that by talking to the beekeeper about the bees rather than the honey exclusively, one can get a feel for their integrity. if they are enthused and genuinely love their bees then they will do nothing to discredit them. When people visit my honey house they can see my extraction process, they can view the bees in a glass hive inside the building, and they will get a free lecture on "Beehavior", and the social hierarchy within the hive, they will be educated on the varietal honeys and the importance of buying U.S. Or Canadian exclusively. Both from a safety and economical standpoint. And they can sample most any of the honeys we have on hand. This is what I recommend you look for dedication to the bees, the craft, and the customer.
Make Mead with local Honey and catch the buzz