Originally Posted by Elgran
Lalvin D47 or EC1118 or if you want to try something really different and Irish Stout yeast.
The D47 if the ferment temperature can be kept below 70F/21C, because above that, it's known to produce lots of fusels etc in honey musts.
EC-1118 is a champagne yeast so if you want to blow the volatile aromatics and finer flavouring elements straight out the air lock, that'd be the way to go (it's why I don't use champagne yeasts and certainly don't believe the rubbish the people in HBS say, as most of them know bog all about meads).....
K1-V1116 or D21 is the way I'd go. K1 will go to 18% or so if needed and D21 will do 16%. You don't need to go strong with either yeast, just ferment dry, then stabilise and back sweeten with a little bit of this wonderful sounding honey......
The Irish Stout honey ? dunno. Never used it. I wouldn't chance the limited amount of honey to such an untested/uncertain yeast (which it is, when considering it for a mead - I'm sure it's brilliant for it's intended target brew).