Mead is an alcoholic beverage made from honey. The honey is a natural product which consists of complex mixture of sugars, minerals, proteins, vitamins, organic acids, phenolic acid, flavonoids and antioxidant properties.  Mead retains most of the nutritional qualities and antioxidant properties of honey. The present investigation on the evaluation of antioxidant activity and characterization of Indian rock bee mead was carried out with an aim to analyse polyphenol, flavonoids, antioxidant properties and flavour compounds of mead produced during ageing. In vitro antioxidant activity of honey and wine have been examined by FRAP and DPPH methods. Total phenolic content, total flavonoids content and FRAP antioxidant activity had increased up to 6th month and thereafter slight decrease was noticed even under favourable storage condition (15º C). The DPPH free radical scavenging activity, was slightly decreased after 3rd month of ageing. Twenty two volatile compounds (C6 compounds, alcohols, ethyl esters, volatile fatty acids, acetate, aldehyde and silicon) and four sugar compounds were identified in mead using GC-MS. The results confirmed that the mead production enhances the flavour and antioxidant properties of honey.