hard as hell to explain what mead should taste like Holly.
Traditional meads are rather unique tasting. When they've had fruit, spices or god alone knows what added it's virtually impossible. There's one taste if the mead has been made with the fruit in primary, and a completely different taste if the mead has been made, then racked and the fruit added too secondary.
To many variables to explain really and too many different recipes, techniques etc.
The only thing you could do, is to make a batch of JAO but make it as close to the recipe as you can. That way, you'd know what a benchmark batch of that should taste like.