Without straying too far off topic, I think it's challenging to get any flavor from honey into homebrew.
The reason is that honey is pretty much 100% fermentable. Any honey you add will be converted by the yeast into alcohol, with no residual sugars left to impact the flavor in any meaningful way. This is opposed to the grains we homebrewers generally use which contain sugars that the yeast can't consume and are therefore left behind post-fermentation giving us that malty sweetness.
Adding it after fermentation is an option, but I don't know how to do that and still carbonate. The yeasties will munch on that honey just the same as they do priming sugar, eating it up until it's all gone (and if you put in too much, you could wind up with gushers or bottle bombs).
I'm a relatively new brewer, so perhaps someone will come along and correct me, and if so I'm happy to learn -- but that's my understanding.
Cheers!