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Adding alcohol to stop fermentation?

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As far as I'm concerned, if the Portuguese can do it and port is still wine, then we can do it and the resulting product is still mead.

I may be biased because I loooooove port, though. ;)

I agree that if this technique is used it should be clear to the consumer. We as a meadmaking community will have to come up with a name for a mead made this way.
 
Ha! "Spirited" discussion, indeed! LMAO. I'm always tickled by puns. Anyhoo... In case it bears any relevance to this topic, there is another long-standing commerical example of a fortified mead, made on the Holy Island of Lindisfarne. It's actually called Lindisfarne Mead. It's on my bucket list of places I'd like to travel to. Very near the top. But their flagship mead recipe apparently dates back to the time of Charlemagne, and was officially made a recipe in like 1962, and has remained unchanged since then. BJCP/MJCP guidelines would call it a hippocras, as it is made with white grape juice, honey, and spices, and is fortified with alcohol. But unlike the previous commercial example in this thread, Lindisfarne advertises this fact openly, which I admire. I have yet to taste any of Lindisfarne's meads, but I think I may just have to order a couple of bottles soon. I'll call it business-related research. Maybe even write it off. ;-)
 
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