Again, with honey or not pasteurization is not necessary.
As long as you're using good santization practices, fresh juice/must and a properly rehydrated appropriate yeast strain you will generally not have issues with "cold-pitching"
The active dry yeast *ADY) strains manufactured today are made to overwhelm and outcompete any natural flora. This is why you don't see me adding DAP, Nutrient or other "enhancers to the must when I make a mead recipe. By adding nutrient to the must you give the natural flora a foothold to where they may be able to put up a bit of a fight against your team (yeast that you're pitching)
Many of the ADY strains including D47, EC-1118, K1-V1116, etc have an active killer factor as well which means that they secrete a mitochondrial protien that kills off other sensitive yeasts (which many of the natural yeasts are). The selected ADY strain is also more tolerant to alcohol, divides faster and populates more quickly and are more tolerant of higher gravity musts, as well as taking off like a rocket in lower gravity musts.
Follow proper sanitization with all of your equipment (including presses, buckets, hands, clothing, etc) and you won't have problems. This extends, by the way, to processing your must once it's inoculated. Sanitize that stirring spoon, hydrometer, sample glass, wine thief, and anything else that comes in contact with your must EVERY time, no exceptions. Once your fermenter is airlocked make sure when you take a sample that you only have it open as long as it takes to pull your sample and close it back up immediately. I take the additional precaution of flaming the mouth of the carboy when I pull samples so I don't transfer any microbes that may have settled onto it during the fermentation period.
It's all about proper aseptic technique and proper fermentation management. Pasteurization was necessary in the past, and there are sometimes when I do pasteurize my must, but those are generally for specific recipes that are re-creations of older recips, or if they are targeted at a crowd that prefer the flavor or pasteurized mead.
Take a chance . . . Custer did!
Oskaar