Research background. The composition of honey is influenced by the botanical source and geographical area of the nectar from which it is derived. Unifloral honeys reach higher market value than multifloral honeys due to their specific aromas, which result from volatile and phenolic compounds. Experimental approach. The aim of our study was to characterize the phenolic composition of a rare unifloral variety of honey - Mentha spp. honey. For this purpose, we obtained standard physico-chemical analyses, pollen analysis, determined total phenolic and flavonoid content, analysed antioxidant activity and performed qualitative and quantitative analysis of phenolic compounds for 5 Menta spp. honeys. Results and conclusions. Our results indicate that Mentha spp. honeys have high phenolic content, ranging from (76.7±0.6) to (90.1±1.1) mg GAE/100 g and (6.7±0.6) to (12.5±0.8) mg QUE/100 g for flavonoid content. These honeys also exhibit strong antioxidant activity ranging from (33.6±2.8) to (51.3±1.2) mg TE/100 g and (14.4±0.8) to (55.1±2.4) mg TE/100 g when analysed using DPPH and ABTS assays, respectively. Quantitative LC-MS/MS analysis revealed that the most abundant phenols in all samples were chrysin, apigenin and p-coumaric acid. Qualitative LC-MS/MS analysis identified the presence of kaempferide, diosmetin, acacetin and several caffeic acid derivatives. Novelty and scientific contribution. Our study indicates that Mentha spp. honeys contain unique phenolic profiles, which likely contribute to their distinctive aroma and strong antioxidant activity. A detailed description of the rare honey varieties gives beekeepers greater visibility and easier access to the demanding natural products market.