So I've had this idea for a mead knocking around in my head for a while.
-A mostly dry mead (just a tiny touch of sweetness)
-Some rose extract (or possibly other floral extract, will test several) added to taste at bottling
added to taste at bottling to provide heat with little to no pepper flavor
-Carbonated as closely to a champagne profile as possible
The ideal result is a slightly sweet, effervescent mead with a mild floral quality and a round subtle heat with little to no smokey/peppery quality.
I'm still really new at mead, so I don't know how close this imaginary mead is to something plausible.