You’ve already hit on the best use. It’ll replace honey or sugar in glazes, easy peasy.

Secondary to that, as a mixer in sweet cocktails.

Beyond that, it can be cooked down into a syrup and used as such.

Mind you, I only ever tried making mead once, and it was agea ago, and at far smaller quantities. Not sure how well it’ll store at that abv, but it can be frozen in ice cube trays. Well, the stuff I had could.