"Produce my own honey" how fantastic is that?
Honey, when fermented dry, is a pretty subtle flavor. Most meads get their flavor by adding flavor to the mead in the form of fruits, hops and spices. Where as a wine gets the flavor from the grapes. As a result, beverages made with honey hit the full spectrum of flavor profiles depending on what you add to the mead. I would suggest starting with what you like to drink. From a wine perspective are you looking for sweet or dry? Do you like beer? There are several honey-hop options that produce a Brut-style beverage.
IMO - most beverages fermented with honey take time to develop to their potential. I make beer, mead and wine. My experience is meads take 6+ months to overcome fermentation and continues to get better from their. I made a vanilla mead in 2006 that is still fine. It's a combination of subtle flavors, but has no defect from age. Poor yeast nutrients will produce (to quote my wife) industrial notes. Often those dissipate over time, but can be minimized by proper yeast nutrients.
Sweet meads have sugar to offset any off flavors and tend to drink sooner. Joes Ancient Orange is a great recipe, but needs good honey (sounds like you have it) and good citrus. When I lived in Illinois and made JAO, it was terrible. Moved to Florida (has better honey and citrus) and it came out great.
For Hoppy Meads do an internet search for "Farmhouse Saison Mead" and "Hop Head IPA Style Mead". Both take 5+ months to get in the bottle but are fantastic. They age well beyond that. They finish dry, light bodied and full of flavor.
Good luck and keep at it.