Grappa is indeed an Italian distilled liquor, and quite strong and tasty, but
it comes from grapes (actually the crushed grapes after juice is removed for
wine, I think) and not honey.

I have had some tasty mead at Ethiopian restaraunts and it does seem like a
good niche market.  Technically it is honey wine, with an alcohol level around
12%.  A liqueur could be produced using distillation but I've never had a
honey liqueur.  Has anybody out there?



Jonathan Ruel
Flagstaff, AZ, USA