Your choice off honey, ABV, and aging time will all effect that end result of honey taste. Orange Blossom and others will have some specific and nice flavors.
Others like Clover are great for fermenting sugars but don't necessarily have a great honey flavor when done.
The rubbing alcohol vibe is likely coming from a higher ABV without adequate nutrients, improper yeast hydration, and lack of enough oxygen at yeast pitch.
You are now trying to decide between yeast choice that might leave some sugars or back sweetening... A potentially bigger topic.
Some yeast are good forthis and others will just add bad flavors depending on how long it was there.