Divin

Divin, Moldova's noble spirit, is the local equivalent of cognac: a wine distillate aged in oak barrels. The name "divin" was officially adopted in the Republic of Moldova as a proprietary designation, since the term "cognac" is protected internationally for products from the French Cognac region. Behind the word, however, lies a long tradition of distilling and ageing that has made divin one of the country's most prestigious products.

How it is made

The production of divin begins with dry white wines made from varieties such as Ugni Blanc, Aligoté, Rkatsiteli or Fetească. These wines are distilled in stills, producing a clear, strong wine spirit. The real transformation, though, takes place in the oak barrels, where the distillate ages for years. In contact with the wood, the drink takes on its amber colour and its complex aromas of vanilla, dried fruit, honey and the characteristic oak shadings.

The age of a divin is essential to its quality. It is classified according to years of ageing, from young divins to collection bottlings aged for decades. Master distillers then create blends, combining distillates of different ages and origins to obtain a balanced, refined bouquet. The tradition of making divin in Moldova dates from the second half of the nineteenth century, and some houses have won numerous international distinctions over the years.

When it is drunk and its cultural role

Divin is a drink for special moments. It is served at celebrations, at important meetings and at festive meals, often as a digestif, in the particular glasses that show off its aroma. A glass of divin is savoured slowly, with attention to its colour, its perfume and its warm, velvety taste.

In Moldovan culture, divin has become a symbol of refined hospitality and of sophistication. It is the drink with which distinguished guests are honoured and unforgettable events are marked. Bottles of aged divin are treasured gifts, and the name itself has established itself as an emblem of national pride, demonstrating that Moldova knows how to make spirits of the highest class, recognised well beyond the country's borders.