In AD 60, mead was made by mixing rainwater with honey, leaving it under the sun for forty days, and setting on a shelf near the fire. The Greeks made meads from honey and fruits, such as apples, while the Welsh used mead made with herbs or spices such as ginger, tea, or orange peel as folk medicine. The Romans made meads from honey and grapes. At House of Bees in Swan Valley, all three types of mead are being made today, by bee-keeper Rupert Phillips. A spiced mead is made by adding ginger, cinnamon, cloves, and rosemary, traditionally served warm. Parrot Bush liqueur, which has been aged in French oak, offers notes of spicy honey, roasted hazelnuts, and toffee. Rubee Red, which features Swan Valley shiraz and honey, has characteristics of plum, blackcurrant, blueberry, butter scotch, and crème caramel.