Found a bit of mead I made maybe 5 or 6 years ago.

This mead is a bochet style. Making a bochet involves heating the honey to caramelize and darken it before adding water & yeast.

Overall it's held-up ok. The cap came off easy so there was probably a poor seal, causing a little oxidation, adding a little "cardboard" flavor. It definitely lost any residual sweetness and the body has thinned a bit. But I can still pick out a bit of honey and burnt sugar notes. It's still drinkable.

And it's clear AF