<p>The rising demand for health benefiting functional beverages has led to the exploration of natural plant extracts with broad spectrum bioactive properties. Giloy (<i>Tinospora cordifolia</i>), known for its antioxidant potential, and health benefiting therapeutic values, was incorporated into honey mead to enhance its functional value. The aim of present investigation was to evaluate the effect of varying concentrations of giloy extract (2.5% and 5%) on the antioxidant activity, and sensory properties of mead. Honey, a natural fermentable substrate with high total soluble solids (TSS) (80–82 °Brix), reducing sugars, and phenolic compounds, was used as substrate for fermentation. TSS value of the mead samples were 8.80, 8.45, and 8.61 °Brix for the control (G1), G2 (2.5% Giloy + 97.5% honey), and G3 (5% Giloy + 95% honey) samples, respectively. Ethanol content was observed ranging from 12.10% (G1) to 12.79% (G3). Antioxidant activity was evaluated using CUPRAC, ABTS, and DPPH assays, which was observed higher in the giloy-enriched (5%) mead samples. Total phenolic content (TPC) increased from 3.89&#xa0;mg GAE/mL in the control mead to 4.35 and 4.84&#xa0;mg GAE/mL in G2 and G3 samples, respectively. Bioactive compound profiling revealed the presence of catechin, gallic acid, resorcinol, ascorbic acid, catechol, vanillin, and quercetin, with higher concentrations observed in giloy-enriched mead. Sensory analysis indicated that G2 mead sample (97.5% honey + 2.5% giloy) was the most preferred in terms of color, taste, aroma, and overall acceptability. These findings suggest that incorporating giloy into honey mead improves its antioxidant activity and modulate bioactive composition without compromising sensory quality, making it a promising functional beverage with health benefiting applications. Future research could explore the stability, shelf-life, and large-scale production potential of honey-giloy based mead.</p>