Pelin – Traditional Bulgarian Herbal Wine
In Bulgaria, wine is not just a drink – it is a tradition, culture and heritage. In addition to the classic white, red and rosé wines, our country produces drinks inspired by nature and old customs. One of them is Pelin – a traditional Bulgarian herbal wine that combines the taste of wine with the aroma and healing properties of herbs and fruits.
In most wine-producing countries, there are various examples of herbal alcoholic beverages – German vermouth, Czech Becherovka, French noilly pra, Spanish erberos and beatamaria. But Bulgarian wormwood is unique in itself.
What is Pelin?
Pelin (wormwood) is a plant known for its medicinal properties and its characteristic bitter taste. It is this plant that gives the name to the drink, which is a specialty in our traditions. The time for making Pelin is autumn, when fresh fruits (apples, grapes and quinces) are in abundance. White wine is used as a base, to which various fruits and herbs are added. Among them, the most important role is played by the white wormwood itself. The end result is a drink with a rich aroma, a sweet-bitter taste and about 40 grams of sugar per liter. A true elixir that is an integral part of the winter holidays, but is also wonderfully refreshing in the summer, when served strongly chilled to 4-5°C.
The history of Pelin in Bulgaria
In the past, Pelin was widely distributed in different regions of the country. The Kilifarevo Pelin and the Osmar Pelin were very famous, which were distinguished by their characteristic recipes. Around Kilifarevo, Pelin was made in almost every house, and each owner added his own personal touch, using different combinations of herbs and fruits. The herbs and fruits were arranged in layers in vats and poured with wine, and after a few weeks the drink was ready for consumption.
Our Pelin recipe
At Dragoshinov Winery, we are proud to preserve and develop this tradition. Our recipe was inspired by a family friend who kept the old recipe, passed down from generation to generation. Over the past two decades, Daniel Dragoshinov, the owner and winemaker, has perfected it, creating a unique balance of flavors and aromas.
Our Pelin is made using 28 different herbs in a precisely defined ratio, as well as fresh fruits such as grapes, quinces and apples. Among the main herbs are:
- White wormwood – which gives the drink its name
- Thyme
- Oregano
- Yellow and red cilantro
- Linden blossom
- Lemon balm
- Sage
- Elderberry
Pelin as a modern elixir
Pelin is a living product – it develops and changes over time. If stored in a cool, dark place in a suitable bottle with a suitable cork, it can last longer, but it is not intended to be aged. It is best in the first few months after production, when the aromas and flavors are most intense. Although traditionally considered a winter drink, chilled Pelin is perfect for summer when we are looking for something refreshing.
Tastings and traditions
If you want to experience the traditions of Bulgarian winemaking and taste the unique taste of Pelin, come to the Dragoshinov winery during the months of December and January, when you will be able to taste our Pelin. Since we collect most of the herbs for it ourselves, and the capacity of our winery is limited, we produce a small quantity, which usually runs out before the end of January. Our tastings are a journey into the world of Bulgarian signature wine, and Pelin leads us to old recipes that have preserved the spirit of the region.
Try our Pelin – inspired by nature, enriched with tradition and created with love!
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