A mead made with honey and maple syrup.

A native Mexican version of mead.

A mead made with blueberries, blueberry juice, or sometimes used for a varietal mead that uses blueberry blossom honey.

A mead where the honey is caramelized or burned separately before adding the water. Yields toffee, caramel, chocolate and toasted marshmallow flavors.

A mead flavored with chilli peppers, the peppers may be hot or mild.

A blend of honey and apple juice fermented together.

A mead from Nepal, combines honey with Himalayan herbs and spices. It has been produced since 1972 in the city of Pokhara.

Croatian mead prepared in Samobor and many other places. The word "gverc" or "gvirc' is from the German "Gewürze" and refers to various spices added to mead.

Melomel is made from honey and any fruit. Depending on the fruit base used, certain melomels may also be known by more specific names (see cyser, pyment, and morat for examples). Possibly from the Greek melomeli, literally "apple-honey" or "treefruit-honey" (see also melimelon).

Czech, Croatian, Serbian, Montenegrin, Bulgarian, Bosnian and Slovak for mead. Commercially available in the Czech Republic, Slovakia and presumably other Central and Eastern-European countries.

A Bochet style mead that also contains fruit such as elderberries, black raspberries and blackberries.

A specific type of Melomel made with raspberries.