Mead can be absolutely delicious. It is a honey wine. A pure sweet mead will taste of sweetness and contain characteristics of the honey(s) used and generally have a refreshing quality to it. The drier meads will have a crisper and less sweet character to them.
You can also, during fermentation, mix different fruits or berries (or really whatever you like, but generally fruits or berries complement best) to give it differing flavors. These kinds of fruit meads are called melomel.
Mixing primarily with herbs and spices produces a mead called a metheglin. Ginger metheglins and cinammon and clove metheglins are regularly produced around here during the winter festive season (ditto for ciders, but we are talking about meads in this thread).
Mixing mead with beer is called braggot. However, if you have a small amount of honey and a lot of beer you instead have a honey beer.
If you look around you should be able to find different kinds of meads sold in your locality. There is very little of any kind sold nationally, although increased interest is changing this somewhat. If you have difficulty locating any, ask a few local microbreweries or brew pubs. Even though mead is a kind of wine, its chief enthusiasts are amongst the craft beer nuts (guilty!). Local cider houses and breweries tend to ferment at least one mead or at least a honey beer in smallish batches to be sold locally.
It is pretty easy to make mead yourself. Even easier than beer. I plan on trying my hand at it sometime this summer.