Accidentally Making Honey Sherry

Awhile ago, I made a semi-sweet orange blossom traditional mead. Ended up about 13%, I liked it. Then I racked it into a smaller vessel to bulk age, and I tasted it yesterday. But I left a bit too much headspace, and it turns out I'd accidentally oxidized it a bit. So it now tastes like sherry. I was very surprised by this, but I actually like it. It wasn't at all what I was going for, but it actually works really well. It was still just a bit hazy, but I went ahead and bottled it. I figure if I leave it longer in that vessel, it risks further oxidation. And it has the right about of sherriness right now. Any more would harm it. This is a genuinely strange beverage. Your first taste is totally honey -- you can tell it's orange blossom honey. But then it immediately starts to taste like sherry. And your brain is like, "What the fuck? This isn't fortified white wine." And it's not oaked at all, and I didn't add much tannin, so it's more watery than any sherry I've ever had. But I like…