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Mead is one of the first alcoholic beverages drunk by humans. It is made by fermenting honey in the presence of water and yeast.

Although mead has had a bad reputation because of its bitterness and lack of length, today's preparations are generally qualitative. Indeed, the method and control during production have improved and solutions have been found to have a pleasant drink that can be drunk as an aperitif or as a dessert. 

Meads are generally between 10 and 18° and can be dry, semi-dry, sweet or syrupy depending on the amount of residual sugar. Like a white wine, mead is not intended to be preserved over time.

The honeys used to make mead are sweet honeys (spring honey, clover honey, rapeseed honey, etc.) because fermentation tends to increase the flavour tenfold. This is why the addition of spices when making spicy/raw mead should be done in moderation.