Picked up a 6pack of Scape Goat Pear Cider a few days ago, (normally buy Koppaberg Hard Pear Cider) to try out...
The Pros: No preservatives. (I have mild intolerance to common preservatives (E220) used in wines/ciders). Decent but not overly sweet taste.
The Cons: Very wine like in texture... A quite soft texture, especially compared to either the Koppaberg Hard or Mercury ciders.
IIRC, humans have been adding honey to booze for several thousand years now. (Pottery from Europe dated back to ~2500BC have traces of Mead w/honey used as the sugar have been found. Samples from China date from over 7000BC - IIRC this was a rice wine with honey).
Thanks. I was not familiar with the relationship between the honey and the mead. I thought that meads were popular in ancient times and basically died out after distilled spirits became popular in the late middle ages, but I may have been thinking of something else.