Yeah, by several years I mean a decade now - how time flies! In the book “The Complete Guide To Making Mead” by Steve Piatz he describes “a predictable and repeatable meadmaking process that can produce drinkable meads after months of aging, rather than years”.

Such information is also available elsewhere online at sites like the meadmakr guide.

Like with other fermented beverages, some recipes will have potential to transform more with extended aging while others are better fresh.