The Rookery Craft Mead
The Rookery Craft Mead, est. 1948. Craft mead brewed in Perthshire
Tasting Notes
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Style & Specialties
Berry Mead
A Melomel specifically using soft berries (raspberry, blackberry, etc.).
Metheglin
Mead flavored with spices or herbs (cinnamon, vanilla, hops, etc.).
Cyser
Mead made specifically with apple juice/cider.
Melomel
The broad category for mead fermented with fruit.
Traditional Mead
Honey, water, and yeast only. No added flavors.
Historical
Specializes in reviving ancient or cultural mead traditions and recipes.
Hyper-Local
Sources honey within a very tight radius of where the mead is produced and consumed.
Wild Fermented Mead
Mead fermented using non-commercial yeast strains from the environment or raw materials.
Honey Varietals
Heather
Thick, herbal, smoky, slightly bitter, gelatinous texture
Lavender
Strong floral perfume, herbal lavender oil notes, slightly soapy edge if concentrated
Sage
Light herbal floral, slightly savory, clean dry finish
Wildflower
Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region
Peppermint
Cooling menthol, sharp herbal freshness, clean finish
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