Go with a plain jane to start. Depending on how good your honey is (whatever the bees got into), might even be all you want.

One Gallon of Mead

3lbs Honey

2g yeast

2oz chopped raisin

8oz black tea

Heat water to 100° F, dissolve honey, toss in your raisins and tea (raisins as a yeast nutrient, tea for tannins. Both add a little flavor).

Cool to 70° F and add hydrated yeast.

Finish ABV should clock around 15% if you use a champagne yeast.

Ferment for 2 weeks, rack and rest 8 weeks. Bottle and rest for at least 2 weeks.