I just got some honey from Peru that I really want to make a mead out of. Its got a very distinct flavor. The only problem is that there is only a little over a pound of it. I was thinking about either mixing it with something like clover honey and maybe the Peruvian honey would stand out, or making a light show mead with a couple pounds of clover honey and backsweetening with this. Any thoughts?
If you plan to make it semi-sweet or sweet, you might make a traditional mead with some bland, light honey, then use the Peruvian honey to backsweeten so that you keep as much of the Peruvian honey flavor and aroma as possible.