Anyone who have ever been to Hungary knows that pálinka is just as important a gastronomical treasure of ours as goulash soup or paprika. Also known as the Hungarian spirit, this brandy embodies the noblest qualities, fragrances and zests of a fruit in every single sip. Once you taste it, you’ll feel like you bite into a ripe, delicious fruit.
The process of pálinka-making has a history of more than 500 years in Hungary. Traditionally, peasant families used to make pálinka in order to capture the annual fruit crops in bottles. As time has passed and the distilling industry started to develop, pálinka became popular among higher social classes too. Today it is considered as a noble spirit which wows even those with the most sophisticated taste.
These drinks are made of the most versatile range of fruits. For decades, apricot was the most popular one, but nowadays plum, pear, sour cherry, quince, and raspberry are also admired by many.
Strict rules guarantee the highest quality. Pálinka must be made of fruits harvested, matured, distilled, and bottled in Hungary. The alcohol content must be at least 37.5%, while the average volume is usually between 45 and 60 degrees. One very important thing is: quality pálinka is made solely of fruit and refined water, no additives.
Similarly to Cognac, Champagne and Calvados, pálinka (traditional in Central Europe with origins from the Carpathian Basin) is under the protected geographical indication of the European Union. Only 9 Hungarian regions own the right to sell their pálinka under the special trademark.
Don’t drink it as a shot, instead, wait until the smells unfold, and take time to enjoy the fruity fragrance. Take it into your mouth sip by sip, so you can admire the noblest aromas.
Cheers, or as we, Hungarians say it: Egészségedre!
For more information click here.