Wormwood Liqueur 150cl

FOOD PAIRING: Excellent with most traditional Bulgarian dishes: stuffed vine or cabbage leaves (vegetarian or with meat), sausages, blood sausage, stuffed peppers, Kapama, bean stew. It is also suitable as an aperitif or digestif.

SERVING TEMPERATURE: 9-12°C
WINEMAKING It is called "layered Pelin" due to the traditional production method. In this method, fresh grapes, herbs, apples, and herbs are layered one over the other. The "layered" fresh fruits and herbs are then poured over with wine. The layered Pelin from Yalovo Winery is prepared towards the end of the grape harvest, using well-ripened white grapes of the Rkatsiteli variety, aromatic mountain apples from old varieties, and organically grown quinces. The quantity of fresh grapes is large to impart their sweetness and to ferment very slightly, giving freshness to the drink. The white wine used is from the Muscadet, Chardonnay, Rkatsiteli, and Sauvignon Blanc varieties. The following herbs are used:
- wormwood (Artemisia absinthium), yarrow (Achillea millefolium), yellow yarrow (Achillea clypeolata), common centaury (Centaurium Erythraea), St. John's Wort (Hypericum perforatum), oregano (Origanum vulgare), elderflower (Sambucus nigra), lemon balm (Melissa officinalis), wild thyme (Thymus serpyllum), chamomile (Matricaria chamomilla), coriander (Coriandrum sativum), elecampane (Inula Helenium L.), basil (Ocimum basilicum), hawthorn flower (Crataegus monogyna), echinacea (Echinacea purpurea), calendula (Calendula officinalis), agrimony (Agrimonia eupatoria), lady's bedstraw (Galium verum L.), sage (Salvia officinalis), primrose (Primula veris), Mursalski tea (Sideritis scardica) and wild grape flower (Vitis rupestris). Watch a video of the production here.

 

ALCOHOL 10.0% vol.

SUGAR 35 g/l