Chelsea has a write-up of brewing of making a 14th century mead over at Game of Brews.
"The smell of this mead in progress is awesome. The whole house smells of toffee and burnt sugar, and, inexplicably, brownies, and the delicious aroma lasts for days. Coming home to that smell is a joy."
I bought a shipload of honey the other day to make another batch of JAO Mead, but after reading this I might have to make two batches.
The "slightly bitter" flavour profile concerns me a bit though, but I guess that could balance the sweetness.