I first tried mead while on vacation in England. I bought a bottle and still have it - it is a traditional mead from Lyme Bay.
My question is - how do I make something similar with what I can get in the States? They describe it as sweet and it has a 14.5% alcohol content. I have no idea what "great accompaniment to casseroles" equates to as far as flavor.
Granted, the flavor might have been increased by it being my first taste and being on vacation, but I am sure I can get close.