Another species in the broad substyle of mead known as melomels or fruit meads, pyments’ fermented sugars come from honey and adjuncts of red or white grapes. Like all meads, pyments should appear clear with no visible particulates, and offer some identifiable honey characteristics in the nose and flavor. These meads, however, should also display clean grape or wine characteristics (ranging from subtle to intense) that both showcase the grape varietal and blend seamlessly with the honey. Pyments can be dry, sweet or somewhere in between, and grapes’ natural acidity and tannins lend some versions noticeable tartness or acidity. And while most meads fall within the gold spectrum, pyments vary from pale straw to purple-red.