Cheers!
FYI, this avatar is a pic I took of a nice cold glass of braggot. That's a mead made with malt as a secondary sugar source. I brewed this several years ago, and aged it for about a year. ABV was around 10%, and when I drank it slowly, it would give you that warming sensation you sometimes get from a good imperial stout. As the beverage warmed, the flavors would vary from earthy malt flavors to strong honey overtones. Of course, more than one glass in an evening could prove a bit much, but that only made it last longer.
I sure miss that brew!