Using a proprietary catalog of more than 2,000 recipes drawn from primary sources, this presentation gives an overview of ingredients, methods, and styles for historical meads from before 1750. The focus is on overall trends in meads and interesting outliers covering styles, strength, ingredients (from almost 300 identified herbs, spices, flowers, and fruits used as flavor additives), equipment, and methods. The presentation will appeal to both the historical enthusiast and the completely modern meadmaker.