Mead is made by fermenting honey with water. Frequently fruits, spices, herbs, grains or hops are added too. The defining characteristics of a mead are the flavour and richness of the honey it was made with. Alcohol content can be up to 20% or more. It can be made still, carbonated or naturally sparkling. It also ranges from very dry to very sweet and everywhere in-between.
There are dozens of variants of mead. For the purposes of this section I will identify the best variant that reflects the way the mead was made. For example: Metheglin is made with herbs and or spices; Melomel is made with a blend of fruit; Cyser is made from honey and apple cider.