This question is similar to the case of bread, but I am more skeptical with honey because of its properties somewhat resemble to an alcohol (being acidic and tangy on tongue).
I found this paper on ScienceDirect describes the apparent ethanol content of unspoiled honeys during storage. Some relevant text have been quoted as below.
[...] Ethanol is a honey fermentation product, together with carbon dioxide and several volatile and non-volatile acids (Marvin, Peterson, Fred & Wilson, 1931).
Ethanol content of honey can increase during fermentation, and this is normally related to moisture content (Fabian and Quinet, 1928, Lochhead, 1933 and Stephen, 1946) [...].
Based on my reading, the quoted text (especially in bold, applied by me), would suggest that ethanol may be found in honey prior to fermentation.
Some time ago, this was asked on Yahoo Answers and it had few answers. However, even the "best answer" didn't have any citation to support the claim and "blurred" with chemistry facts.
Honey contains no alcohol [...]. It does is a chemical categorization sense though. Within organic chemistry alcohols are sometimes considered a hybrid of carbohydrates or visa versa [...].
The next closest result from googling is "mead" or "honey wine", produced by fermentating honey with water and such. But this produce does not describe any traces of alcohol occurring naturally in honey, that may be found prior to fermentation process.
Above all, is there any source that clarifies whether honey contain traces of alcohol or else?
Here, I am referring to honey as in raw honey. Honey that is found in its original condition (in the beehives), prior to harvest, unpasteurized and unproceessed.
Also, I am referring to alcohol as in ethanol, ethyl alcohol or grain alcohol. The kind of alcohol that is found in alcoholic beverages and in the rising bread dough, however occurs naturally.