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