Past & Present - The Names & Varieties of Mead in History

Soma	Yellow plant juice, milk, barley meal, & honey (preceded mead – sacred, brought immortality)
Mulsum	Roman dessert/aperitif of honey, wine and water (4 wine to 1 honey)
Myritis	Roman – Honey, old wine & myrtle berries
Melomeli	Roman – Honey & Fruit juice wine
Rhodomel	an ancient Grecian mead flavored with roses
Pyment	Greek/Roman – Honey added to grape wines to fortify
Clarre/Clarree (french) or Pyment/Pigment (english)	Middle Ages – red wine and honey (some spiced)
Hippocras	similar to Clarre (sugar in place of honey), herbs added to make it medicinal
White Hippocras	cinnamon, refined sugar and white wine
Saragossa Wine	Pyment variant – 1qt wine w/ a sprig of rue, a handful of fennel roots and 3lbs honey
Raspberry Sack Mead	Poland – juice of raspberries and honey fermented together
Morat	Mulberry juice and honey
Bracket	Good ale mixed with honey or drink made form honey and grain – the link between mead and ale
Brochet	Dehydrate honey by boiling, then dilute it (burnt-sack mead)
Miodomel	Polish – Mead flavored with hops
Metheglin	spiced mead
Metheglin Brandy
Sack–Metheglin	stronger, sweeter metheglin, similar to Vermouth wines
Mead	Honey wine, bouquet similar to french whites – Moselles and drier Sauternes
Sack–Mead	Full bodied strong and sweet to dry, made from a greater strength of honey, similar to Hungarian sweet wines “Imperial Tokay”
Metheglin	mead must and gruits (herbs and spices)
Cyser or Ciser	Apple juice & honey – bouquet of sherry
Melomel	similar to pyment, made with fruit other than grapes
Metheglin spices	“well burnt” ginger, lemon juice, cinnamon, cloves, mace, nutmeg, well bruised juniper berries, jamaica pepper, sweet briar, rosemary...