I'm sure that i'm not the first person this has occurred to. i've put together a batch of mead based on the harry potter mead from the half blood prince, not sure how it will turn out...

mostly just wondering what other (read: better) brewers had thought about doing with the whole "oak matured mead with hints of liquorice and cherry".

look forward to stealing your ideas
-liam

The thing I love about mead is that it's sooo easy to make!

From the description, I would figure on doing a lightly spiced sweet mead using star anise (for the hint of licorice), and a couple pounds of sweet cherries. Ferment with medium and medium plus hungarian oak cubes for 3 months. Then bulk age (without the cubes) for 1-5 years, depending on how patient you are.
For my own tastes, I'd probably add either a (very little) bit of cardamom, or maybe some paradise seed and maybe a bit of lemon grass. As long as you don't overdo it, you can really get some very interesting and subtle flavors into a glass of mead.

Good luck with it!

Cheers,
Dave

I really haven't been into mead but I oak my wines for at least 6 weeks. When I am adding my campden and pot sorb for about the last time I also add a couple of cups of oak chips to my 5 gallons of wine.