employed as folk medicines. The Welsh word for mead is , and the word "metheglin" derives from , a compound of , "healing" + , "liquor". Midus: Lithuanian for mead, made of natural bee honey and berry juice. Infused with carnation blossoms, acorns, poplar buds, juniper berries, and other herbs. Generally, between 8% and 17% alcohol, it is also distilled to produce mead nectar or mead balsam, with some of the varieties having as much as 75% of alcohol. Mõdu: An Estonian traditional fermented drink with a taste of honey and an alcohol content of 4.0% Morat: a blend of honey and mulberries. Mulsum: Mulsum is not a true mead, but is unfermented honey blended with a high-alcohol wine. Mungitch: A party drink made in Western Australia, by Indigenous Noongar using flowers from the moodjar tree(Nuytsia floribunda) are traditionally used to make a sweet mead-like beverage during birak (the first summer in the Indigenous Noongar calendar) the moodjar tree is a very sacred tree to the Noongar peoples. Myod: Traditional Russian mead, historically available in three major varieties: aged mead: a mixture of honey and water or berry juices, subject to a very slow (12–50 years) anaerobic fermentation in airtight vessels in a process similar to the traditional balsamic vinegar, creating a rich, complex and high-priced product. boiled mead: a drink closer to beer, brewed from boiled wort of diluted honey and herbs, very similar to modern medovukha. drinking mead: a kind of honey wine made from diluted honey by traditional fermentation. Omphacomel: A mead recipe that blends honey with verjuice; could therefore be considered a variety of pyment (q.v.). From the Greek omphakomeli, literally "unripe-grape-honey". Oxymel: Another historical mead recipe, blending honey with wine vinegar. From the Greek oxymeli, literally "vinegar-honey" (also oxymelikraton). Pitarrilla: Mayan drink made from a fermented mixture of wild honey, balché-tree bark and fresh water. Półtorak (TSG): A Polish great mead, made using two units of honey for each unit of water. Pyment: a melomel made from the fermentation of a blend of grapes and honey and can be considered either a grape mead or honeyed wine. Pyment made with white grapes is sometimes called "white mead". In previous centuries piment was synonymous with Hippocras, a grape wine with honey added post-fermentation. Quick mead: A type of mead recipe that is meant to age quickly, for immediate consumption. Because of the techniques used in its