The classification of honeys according to their botanical origin is a problem usually solved by means of microscopic observation of pollens and by evaluation of organoleptic characteristics such as color, taste, and others. In this paper, a number of chemical parameters including water activity, free amino acid composition, reducing sugars, total sugars, and pH were evaluated for a number of samples of some different botanical origin honeys. The results were evaluated by chemometric methods, and this allowed discrimination between the different origins, also for some critical cases such as chestnut and lime tre