Abstarct: It is important to do investigation and quality control in honey as a natural product and nutritious food. Although we have large amount of honey production in Torbat-e Heydarieh, there is lack of a thorough research to assess honey features in the region. In this study we try to enhance our knowledge about physicochemical, sensory and rheological characteristics of some kinds of honey in the region. The results showed that the values of moisture (15.22-17.91%), protein (0.02-0.57%), fat (1.8-3.6%), total sugar (76.23-79.90%), ash (0.11-0.44%), specific gravity (1.4225-1-4493) and pH (3.7-4.06) of all samples were in accordance with the international Codex guidelines. Six types of sugars were identified and quantified by HPLC which include two monosaccharides and four disaccharides. Various color indices including L*, a*, b*, hue angle, chroma and yellowness index are indicative of light and yellow color in all samples. The different kinds of honey are acceptable in terms of sensory characteristics (color, smell, taste and solubility in the mouth) and don't have any undesirable characteristics. In relation to the rheological properties of the studied samples, they show Newtonian behavior, and the values of the loss modulus were higher than the storage modulus, which indicates the dominance of viscous behavior over their elastic behavior.