I can suggest a mead with some fruit juice (i forget the name for that style). Honey, water, fruit juice and some spices and you should have a nice base. I’d think possibly currants or blue/blackberries might work well. Or cranberries, but add less, just enough for acidity and colour. Then the tannins you mention shouldn’t overpower the batch.

If you’re feeling adventurous, you can caramelize some of that honey beforehand. Not a lot, just enough to bring some walnut/hazelnut flavour. Add some cinnamon maybe and I’m picturing a drinkable christmas cake.