Honey lasts forever, but most types will crystalize before much of that "forever" is up. Sure, the crystals with thaw with reheating, but that means fuel, time, and energy spent which doesn't need to be.Creamed honey
is my thought. If you cream it before storing it away, then it will always remain ready for use and you could still melt the crystals if desired.
I learned the hard way that consuming crystalized honey causes tiny cuts on my tongue that turn into painful sores. Creamed honey controls the formation of the crystals so that they're much smaller, giving the honey a velvety texture and about the consistency of soft butter.
Make more sense to me, particularly for deep rotation (obviously if you're eating it before it can crystalize then there's no advantage