I'm with Peter. Meads vary from sublime to Bug Spray. My personal efforts tended towards the latter. To me, the best ones are the sweet, dessert wine type. Like late harvest Reisling, but honey flavored.
It is actually quite difficult to achieve a sweet mead, because honey ferments out completely. It is not uncommon for a dry mead to have a specific gravity "thinner" than water because there are literally no residual sugars. Sweet meads require very careful yeast management whereby the strain of yeast is susceptible to being "killed off" by the increasing alcohol content during fermentation.
Spiced mead is called Metheglin. Mead with fruit is called Melomel, with malt "Braggott". Love those names. Check out the
for more info.
There are many fine commercial Meaderies. They are typically small, local operations. A good wine shop should be able to help you.