I notice that a lot here and over at Gotmead, when posting questions etc, focus on asking about the actual making/fermenting part......
This, IMO, often misses the point. Obviously you can't make mead that tastes like scotch, but the other parts of the honey jar to bottle process influence what it's likely to taste like when being drank.
There are so many things you can do which modify the taste.....
One of the things that pisses me off here, is that of the commercially made meads, most of them seem to be made to taste cloyingly sweet, with the view that they pray on peoples preconceptions. Its made with honey so it should taste a lot like a watered down honey sort of taste, which to my mind is total bollocks.....
You can get enough different ingredients, so unless you're trying to clone a specific recipe its entirely up to you how it comes out.
It amuses me no end when people make a batch only to find that young meads taste pretty damned hideous, whereas the amazement they experience when they've aged some and how it changes with time...
So as you learn more about the making and get more experience at it, just remember what can be done with back sweetening, or a bit of acid, maybe some tannin, fruit or juice, etc etc.
Make the most of the wonderful natural thing that is honey......