Black mead: A name was sometimes given to the blend of honey and blackcurrants. Blue mead: A type of mead where fungal spores are added during the first fermentation, lending a blue tint to the final product. Bochet: A mead where the honey is caramelized or burned separately before adding the water. Yields toffee, caramel, chocolate, and toasted marshmallow flavors. Bochetomel: A bochet-style mead that also contains fruit such as elderberries, black raspberries and blackberries. Braggot: Also called bracket or brackett. Originally brewed with honey and hops, later with honey and malt—with or without hops added. Welsh origin (bragawd). Byais: A native mead of the Mansaka people of the Philippines made by fermenting galanga roots with honey. Capsicumel: A mead flavored with chili peppers; the peppers may be hot or mild. Chouchenn: A kind of mead made in Brittany. Cyser: A blend of honey and apple juice fermented together; see also cider. Czwórniak (TSG): A Polish mead, made using three units of water for each unit of honey. Dandaghare: A mead from Nepal, that combines honey with Himalayan herbs and spices. It has been produced since 1972 in the city of Pokhara. Dwójniak (TSG): A Polish mead, made using equal amounts of water and honey. Gverc or medovina: Croatian mead prepared in Samobor and many other places. The word "gverc" or "gvirc' is from the German "" and refers to various spices added to mead. Hydromel: Name derived from the Greek hydromeli, i.e. literally "water-honey" (see also melikraton and hydromelon). It is also the French name for mead. (See also and compare with the Italian idromele and Spanish hidromiel and aguamiel, the Catalan hidromel and aiguamel, Galician augamel, and Portuguese hidromel). It is also used as a name for light or low-alcohol mead. Kabarawan: An extinct alcoholic drink from the Visayas Islands of the Philippines made with honey and the pounded bark of the Neolitsea villosa Medica/medovica: Slovenian, Croatian and Slovak variety of mead. Medovina: Czech, Croatian, Serbian, Montenegrin, Bulgarian, Bosnian and Slovak for mead. Commercially available in the Czech Republic, Slovakia and presumably other Central and Eastern-European countries. Medovukha: Eastern Slavic variant (honey-based fermented drink). Melomel: A type of mead that also contains fruit. Metheglin: Metheglin is traditional mead with herbs or spices added. Some of the most common metheglins are ginger, tea, orange peel, nutmeg, coriander, cinnamon, cloves or vanilla. Its name indicates that many metheglins were originally