I aged some of my single hive clover mead on hibiscus petals. At bottling I dosed a few bottles with peppercorns to add a little spice to the sack style mead. This one still has the strong clover honey flavor with nice hibiscus notes, but the peppercorn is too much. I believe there was three in this one. Its pretty powerful on the back of the palette, but not unpleasant. Would be really nice if it wasn't starting to feel like a Texas summer already. I'm very happy with the color and it has legs like a tawny port. I'm going to make 5 gallons of the same mead and put it all on hibiscus petals and play around with it some. Maybe less peppercorn, and perhaps red pepper flake. Cheers!