There are only a few varieties of pomegranate in the world that have sufficient juiciness and sugar content for the production of wine. These rare varieties include the Armenian pomegranate, the crowned fruits of which ripen under the hot sun of the southernmost Armenian region - Syunik. Pomegranate is one of the symbols of Armenia, an ancient symbol of fertility, immortality, love and God's grace. In pagan times, pomegranate fruits were dedicated to the Mother Goddess and the Goddess of fertility, as the fruit that symbolized the breasts of Anahit. The priests washed the sacred altars with pomegranate wine as if it were nectar, therefore, throughout the first four centuries in Christian Armenia, the pomegranate was considered a "forbidden fruit" The fruit that had fallen into disfavor was absent from Armenian official art until the middle of the 7th century, when Catholicos Nerses Ill began the construction of Zvartnots - the Temple of Vigilant Forces - near Vagharshapat, one of the two dominant ornaments of which is a pomegranate.

Ijevan Wine-Brandy Factory is one of the first wineries in Armenia that was established in 1951. The factory is considered to be the gates of Tavush region, and with its unique product it represents Tavush and also Armenia to the world. Still from the primal times people from Tavush have cultivated grape, squeezed juice of grapes and made wine from that juice. Times are changing and people's interests too, being replaced by new and modern equipments, yet people's interest toward grape and wine making doesn't expire but becomes newer and people start to understand the secrets of this fabulous beverages in a new way. With confident steps ljevan Wine-Brandy Factory goes forward to reach new heights and to celebrate new victories.

Guests of Armenia are lucky: the dishes of Armenian cuisine have stood the test of two millennia, the tables are bursting with abundance, the feast is famous for its heartfelt toasts, a full meal in a reputable restaurant is not expensive, cafes serve aromatic coffee, and markets sell juicy local berries and fruits. Armenia is a land where recipes are passed down from generation to generation and sacredly keep the secrets of signature dishes, where chefs conjure magic in the kitchens of authentic and respectable restaurants: some remain faithful to ancient recipes, others interpret ancient dishes in a modern way, and others master different options for preparing one dish. . In Armenia, tourists are taught how to bake lavash, prepare khorovats - kebab, wrap tolma in grape leaves and distinguish the taste of real Armenian cognac. Here you will be offered crayfish with draft beer - back in the 5th century BC. The Greek historian Xenophon mentioned in his work “Anabasis” how he tasted beer in Armenia, noting the excellent taste of the intoxicating drink. National Geographic included Yerevan in the list of “6 unexpected cities for food lovers,” calling the capital one of the best places in Asia with rich cuisine - the publication advises gourmets to definitely take advantage of gastrotours to Armenia, which it calls a top travel destination.

Originally from Armenia, the Megerians established their rug trade business in the United States in 1917 and quickly developed an expertise in rug repairing and restoration.