Água-mel (honey–water) is a typical honey-based product produced by the Portuguese beekeepers, particularly in southern Portugal. Água-mel was characterized by mineral content and volatiles contents. Mineral content evaluation was performed based on a random sampling of 14 samples from a total of 16 samples provided by local producers. Mineral content showed that potassium predominated in água-mel samples (1270–4105 mg/kg). The concentration of aluminium in one sample was tenfold higher (5.8 mg/kg) than in the remaining samples (0.3–0.6 mg/kg). Água-mel volatiles were isolated by hydrodistillation and analysed by gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS) from a subset of eight samples. Cluster analysis showed two poorly correlated clusters (S cₒᵣᵣ < 0.3). Cluster I only sample was dominated by trans-β-ocimene (19 %), γ-terpinene (15 %) and 2-furfural (9 %). Cluster II that included the remaining seven samples showed two moderately correlated subclusters (S cₒᵣᵣ < 0.5). The six samples with high correlation from subcluster IIa were dominated by 2-furfural (18–41 %) and benzene acetaldehyde (12–39 %). n-Nonadecane (14 %), n-heneicosane and 2-furfural (both 13 %) were the main components of subcluster IIb sample. Although the presence of some volatile compounds can help in the correlation between água-mel and honey botanical source, the final product varies largely according to the preparation process even for the same producer, in different years. Água-mel detailed characterization may assist in bringing added value to this typical Portuguese honey-based product.

“Água-mel” is a honey-based product produced in Portugal for ancient times. Several attributes have been reported to “água-mel” particularly in the alleviation of simple symptoms of upper respiratory tract. Samples of “água-mel” from diverse beekeepers from different regions of Portugal were studied in what concerns antimicrobial, antioxidant and antiviral properties. The amounts of phenol and brown pigment were also evaluated and correlated with the antioxidant activities. A great variability on the levels of these compounds was found among samples which were responsible for the variability detected also on the antioxidant activities, independent on the method used. Generally, antioxidant activity correlated better with brown pigments’ amount than with phenols’ content. The antimicrobial activity found for “água-mel” samples confirm the virtues reported by popular findings. In addition, this work also reveals the antiviral properties of “água-mel” evidenced by a decrease on the infectivity of the Qβ bacteriophage.