Ahh, I'm thinking 4-7% alcohol, some residual sweetness to balance the herbal load.
For herbs, clove, cardmom, cinnamon in the fore, maybe a hint of meadowsweet, hyssop, with a very delicate background of thyme, rosemary or sage to give final bittering. I've got a great deal of experience making strong mead (14%-22% estimated ABV) as well as a near-constant experience making beer.
Beer is easy. Wine and mead are easy; I can make several recipes for each from memory.
My difficulty is that to start from scratch, it'll take me about a year to a year and a half of 1 gallon batches to dial a rough recipe in. I'd rather get some ideas of proportions and techniques and recipe starting points to cut that time in half.