The Short Version
The claim is largely accurate. Honey's unique chemistry — low water activity, high sugar content, acidity, and natural antimicrobial compounds — makes it extraordinarily resistant to microbial spoilage when stored sealed and dry at room temperature. Peer-reviewed studies confirm stability over extended periods. However, the claim overstates things slightly: honey can ferment if it absorbs moisture (a realistic household risk), and it does undergo gradual quality changes like flavor loss and darkening over time. It won't make you sick, but "does not spoil" without qualification is an oversimplification.