| 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 |
| 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…. |
