Whether you enjoy apricot, pear, plum or cherry pálinka, the right pairing can transform a familiar meal into a memorable culinary experience. Here are ten classic British foods that work exceptionally well with this unique fruit spirit.

1. Roast Beef

A traditional roast beef dinner may not seem like an obvious match for pálinka, but pear pálinka brings a fresh, fruity contrast to the rich, savoury flavours of the meat.

The crisp fruit notes cleanse the palate between bites, making every mouthful as enjoyable as the first. Add roasted vegetables and Yorkshire puddings, and you’ve created a pairing that’s both comforting and sophisticated.

2. Mature Cheddar

Britain is famous for its exceptional cheeses, and mature Cheddar is one of the best companions for apricot pálinka.

The cheese’s rich, slightly nutty flavour contrasts beautifully with the bright fruit character of the spirit, creating a balanced combination that’s ideal for an evening cheese board.

3. Stilton

Blue cheese lovers should try pairing Stilton with plum pálinka.

The sweet fruit aromas soften the cheese’s bold, salty profile while enhancing its creamy texture. It’s a pairing that often surprises first-time tasters and is perfect for festive occasions.

4. Pork Pies

A picnic favourite across the UK, pork pies pair particularly well with apricot or pear pálinka.

The fruit spirit cuts through the richness of the pastry and pork filling, refreshing the palate after each bite. Serve alongside pickles or chutney for an even more enjoyable combination.

5. Smoked Salmon

The delicate smokiness of salmon complements the clean fruit aromas of pear pálinka.

Whether served on oatcakes or with lightly buttered bread, this pairing is elegant enough for dinner parties while remaining wonderfully simple.

6. Fish and Chips

It might sound unconventional, but fish and chips can pair surprisingly well with apple or pear pálinka.

The fruit notes brighten the crispy batter while balancing the richness of the fried fish. A squeeze of lemon and a small sip of pálinka create a fresh, satisfying contrast.

7. Roast Pork with Apple Sauce

Roast pork already has a natural affinity with fruit, making it an excellent partner for apricot pálinka.

The sweetness of the apple sauce and the juicy fruit character of the spirit complement one another perfectly, creating a harmonious dining experience.

8. Apple Crumble

One of Britain’s favourite desserts becomes even more enjoyable when served with a glass of pear or apricot pálinka.

The warm apples, buttery crumble topping and fragrant fruit spirit create a comforting finish to any meal. A scoop of vanilla ice cream or warm custard makes the pairing even more indulgent.

9. Dark Chocolate

Rich dark chocolate is a surprisingly versatile companion for cherry or plum pálinka.

The deep cocoa flavours highlight the spirit’s fruit complexity, while the smooth finish prevents the pairing from becoming overly sweet. It’s an excellent choice for after-dinner entertaining.

10. Christmas Pudding

Traditional Christmas pudding is packed with dried fruits, warming spices and citrus peel—all flavours that pair beautifully with plum or cherry pálinka.

Instead of serving the usual brandy, offer guests a small glass of pálinka after dessert. Its fruit-forward character complements the festive flavours while introducing a unique European tradition to the table.

Tips for Pairing Pálinka with Food

The secret to successful pairings is matching the intensity of the spirit with the dish. Lighter fruit varieties such as pear and apricot work best with delicate foods like fish, poultry and mild cheeses, while richer varieties such as plum and cherry complement robust meats, aged cheeses and chocolate desserts.

Serve premium pálinka at room temperature (18–22°C) in a tulip-shaped glass to allow its aromas to develop fully. Rather than drinking it as a quick shot, take small sips throughout the meal to appreciate how the flavours evolve alongside the food.

Final Thoughts

Pálinka is far more versatile than many people realise. Its natural fruit character makes it an excellent companion for many classic British dishes, offering an exciting alternative to wine or traditional after-dinner spirits.

From a comforting Sunday roast to a festive Christmas pudding, the right pálinka can elevate familiar flavours and introduce a touch of Hungarian tradition to your dining table. If you’re looking to impress guests or simply try something new, these ten pairings are the perfect place to start. You may discover that Britain’s favourite foods and Hungary’s favourite fruit spirit are a match made in culinary heaven.

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But what if you could give this classic British favourite a unique European twist?

Hungary’s national fruit spirit, pálinka, is often enjoyed as an aperitif or digestif, yet it also pairs beautifully with many of the rich flavours found in a traditional Sunday roast. With the right combination of food and fruit spirit, you can turn a familiar meal into a memorable dining experience.

Why Pálinka Works with a Sunday Roast

Unlike vodka or other neutral spirits, pálinka is distilled entirely from fruit, giving it vibrant aromas and natural flavours. Depending on the fruit used—such as apricot, pear, plum or cherry—each variety brings its own character to the table.

The fruit notes help balance the richness of roasted meats while cleansing the palate between bites. Rather than overpowering your meal, a carefully chosen pálinka complements the flavours and enhances the overall dining experience.

Think of it as pairing wine with food—but with a uniquely Hungarian touch.

Choosing the Right Pálinka

Different meats pair better with different fruit varieties.

Roast Beef

Pear pálinka is an excellent companion to roast beef. Its crisp, fresh fruit notes complement the savoury flavours without masking the meat’s natural richness.

Roast Pork

Apricot pálinka works wonderfully with pork, especially when served alongside apple sauce or roasted root vegetables. The gentle sweetness of the fruit creates a delicious contrast.

Roast Lamb

Plum pálinka offers deeper fruit flavours that pair beautifully with lamb, rosemary and garlic. It’s a combination that’s both bold and elegant.

Roast Chicken

Chicken is versatile enough to match almost any fruit pálinka, but quince or apricot varieties provide particularly balanced pairings.

Don’t Forget the Roast Potatoes

Golden, crispy roast potatoes are one of the highlights of any Sunday lunch.

Their crunchy exterior and fluffy centre pair surprisingly well with the clean finish of premium pálinka. A small sip between bites refreshes the palate, allowing you to appreciate each mouthful as much as the first.

Vegetables and Gravy

Seasonal vegetables such as carrots, parsnips and red cabbage naturally complement fruit spirits thanks to their subtle sweetness.

Even rich onion gravy benefits from the fresh fruit aromas of pálinka, creating an enjoyable balance between savoury and fruity flavours.

The key is moderation. Pálinka should enhance the meal rather than dominate it.

Finish with Dessert

Every great Sunday roast deserves an equally satisfying dessert.

Fruit-based desserts are a natural match for pálinka.

Some excellent choices include:

• Apple crumble with vanilla custard
• Pear tart
• Plum galette
• Apricot cheesecake
• Dark chocolate brownies with cherries

Serving the same fruit variety in both the dessert and the pálinka creates a harmonious finish to the meal.

How to Serve Pálinka

For the best tasting experience, serve premium pálinka at around 18–22°C rather than straight from the freezer.

Use a tulip-shaped tasting glass whenever possible. This allows the fruit aromas to develop fully and enhances every sip.

Unlike shots often served in bars, premium pálinka is designed to be enjoyed slowly. Encourage guests to sip and savour the flavours as they would with a fine whisky or cognac.

Create a Hungarian-Inspired Sunday Lunch

Adding a Hungarian twist doesn’t require changing your favourite recipes.

Simple touches can make all the difference:

• Offer a small glass of pálinka before the meal as a welcoming aperitif.
• Pair different fruit varieties with different meats.
• Serve homemade fruit compote alongside the roast.
• Finish with a fruit dessert and matching pálinka.
• Share the story behind Hungary’s famous fruit spirit with your guests.

These small details create an engaging dining experience and introduce friends and family to a unique culinary tradition.

Final Thoughts

A traditional Sunday roast is all about bringing people together, sharing good food and creating lasting memories. By introducing authentic Hungarian pálinka to the table, you can add an unexpected yet delicious twist to one of Britain’s favourite meals.

Whether you choose pear pálinka with roast beef, apricot with pork or plum with lamb, the natural fruit flavours offer a refreshing alternative to wine or standard spirits. It’s a simple way to celebrate two rich food cultures in one unforgettable Sunday lunch.

Next time you’re planning a family roast, consider raising a glass of pálinka alongside the Yorkshire puddings—it might just become your newest Sunday tradition.

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Whether you’re hosting a dinner party, a summer barbecue, or simply looking to expand your home bar, these pálinka cocktails are guaranteed to impress.

Why Pálinka Works in Cocktails

Unlike neutral spirits such as vodka, pálinka brings natural fruit aromas and complexity to every drink. Apricot, plum, pear, cherry and quince pálinkas each offer their own distinctive flavour profile, allowing you to create cocktails with depth and personality.

The key is to let the fruit shine rather than overpowering it with too many ingredients.

1. Apricot Pálinka Spritz

Mix apricot pálinka with prosecco, soda water and a slice of orange. It’s light, refreshing and perfect for summer afternoons.

2. Hungarian Mule

Swap vodka for pear pálinka in a classic Moscow Mule. Combine with ginger beer, fresh lime juice and plenty of ice for a spicy, fruity twist.

3. Plum Old Fashioned

Replace bourbon with plum pálinka, then add a dash of bitters and a little sugar syrup. Garnish with an orange peel for an elegant after-dinner cocktail.

4. Pálinka Sour

Shake apricot pálinka with lemon juice, sugar syrup and egg white for a silky, well-balanced drink that’s both refreshing and sophisticated.

5. Cherry Collins

Cherry pálinka, lemon juice, soda water and simple syrup create a vibrant cocktail that’s ideal for warm evenings.

6. Pear & Elderflower Fizz

Pair pear pálinka with elderflower cordial, sparkling water and fresh mint for a floral, refreshing cocktail.

7. Orchard Martini

Combine apple or pear pálinka with dry vermouth and garnish with a thin apple slice. It’s a crisp, elegant alternative to a classic martini.

8. Raspberry Garden

Mix raspberry syrup, apricot pálinka, lime juice and soda water for a colourful garden party favourite.

9. Honey Plum Smash

Plum pálinka, honey syrup, fresh lemon and mint create a smooth cocktail with a delicate sweetness.

10. Autumn Orchard

Blend quince pálinka with cloudy apple juice, cinnamon syrup and lemon juice for a seasonal drink full of warming flavours.

11. Pálinka Tonic

Sometimes simplicity is best. Serve your favourite fruit pálinka with premium tonic water and a citrus garnish for an easy yet sophisticated serve.

12. Hungarian Sunrise

Apricot pálinka, orange juice and grenadine create a vibrant layered cocktail that’s perfect for brunch or celebrations.

13. Berry Sparkler

Mix cherry pálinka with sparkling wine and fresh berries for an elegant cocktail that’s ideal for special occasions.

14. Citrus Blossom

Pear pálinka, grapefruit juice, honey syrup and rosemary create a beautifully balanced drink with fresh herbal notes.

15. Pálinka Espresso Martini

Give the popular Espresso Martini a fruity twist by replacing part of the vodka with plum or cherry pálinka. The result is rich, smooth and unforgettable.

Tips for Making Better Pálinka Cocktails

Choose a high-quality pálinka made from real fruit, as the flavour will define your cocktail. Fresh citrus juice always tastes better than bottled alternatives, while premium mixers help preserve the spirit’s delicate aromas.

Avoid adding too many sweet ingredients. One of pálinka’s greatest strengths is its naturally expressive fruit character, so keeping recipes simple allows it to remain the star of the drink.

Which Pálinka Should You Choose?

Different fruit varieties suit different cocktails.

• Apricot pálinka is ideal for spritzes and sparkling drinks.
• Pear pálinka works beautifully with ginger, elderflower and herbs.
• Plum pálinka pairs well with coffee, bitters and warming spices.
• Cherry pálinka complements berries, citrus and sparkling wine.
• Quince pálinka shines in autumn-inspired cocktails with apple and cinnamon.

Experimenting with different varieties is part of the fun and allows you to discover your personal favourite.

Final Thoughts

Pálinka is far more versatile than many people realise. While it’s exceptional when enjoyed neat, it also transforms familiar cocktails into something unique thanks to its authentic fruit flavours and aromatic complexity.

Whether you’re mixing a refreshing Apricot Spritz for a summer gathering or serving a sophisticated Plum Old Fashioned after dinner, pálinka offers endless opportunities to elevate your home cocktail menu. Once your guests discover these creative recipes, they’ll quickly understand why Hungary’s famous fruit spirit deserves a permanent place in every well-stocked home bar.

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If you’ve recently discovered pálinka, you may be wondering how to serve it properly. One of the most common questions is whether pálinka should be chilled before drinking. While many people instinctively place spirits in the freezer, authentic Hungarian pálinka is best enjoyed differently.

In this guide, we’ll explain the ideal serving temperature, debunk popular myths, and help you enjoy pálinka the way it was intended.

Myth 1: Pálinka Should Be Served Ice Cold

This is perhaps the biggest misconception about pálinka.

Many commercial spirits are served straight from the freezer because extremely cold temperatures reduce the intensity of alcohol and mask harsh flavours. However, premium pálinka is crafted to showcase the natural aromas and character of ripe fruit. Serving it too cold suppresses these delicate notes, making it harder to appreciate its quality.

Instead of tasting fresh apricots, juicy pears, or fragrant plums, an ice-cold pálinka may simply taste like strong alcohol.

The Ideal Serving Temperature

The best serving temperature for premium pálinka is between 18°C and 22°C, roughly normal room temperature.

At this temperature, the spirit releases its full bouquet of fruit aromas while maintaining a smooth, balanced flavour. You’ll notice subtle sweetness, floral notes, and a lingering fruit finish that are often hidden when the spirit is over-chilled.

If your bottle has been stored in a cool cellar, allow it to rest at room temperature for a few minutes before pouring.

Myth 2: Freezing Improves the Taste

Putting pálinka in the freezer won’t improve its flavour—it simply numbs your senses.

Cold temperatures reduce your ability to detect aroma, which is responsible for much of what we perceive as taste. Premium distillers spend years perfecting the fruit profile of each batch, so freezing the bottle means you’re missing many of the qualities that make authentic pálinka unique.

If you’ve invested in a quality bottle, it’s worth serving it correctly.

Myth 3: All Fruit Spirits Should Be Chilled

Not all fruit spirits are created equal.

Authentic Hungarian pálinka is produced exclusively from fruit without added flavourings or artificial ingredients. Because of its careful distillation and emphasis on fruit character, it deserves to be appreciated like a fine whisky or cognac rather than treated as a quick shot.

Lower-quality fruit spirits may benefit from chilling because it hides imperfections. High-quality pálinka doesn’t need to disguise anything.

Choosing the Right Glass

Serving temperature is only part of the experience. The right glass also makes a noticeable difference.

A tulip-shaped tasting glass is ideal because it concentrates the aromas toward the nose while allowing the spirit to breathe. Avoid wide tumblers or plastic cups, as they don’t enhance the drinking experience.

Take a moment to swirl the glass gently before your first sip. You’ll notice the rich fruit aromas become more pronounced.

Sip, Don’t Shoot

Another common myth is that pálinka should be consumed as a quick shot.

While it can certainly be enjoyed during celebrations, premium pálinka is designed for slow sipping. Taking small sips allows the flavours to develop gradually, revealing layers of fresh fruit, floral notes, and subtle spice.

Like a good single malt whisky, it’s a drink that rewards patience.

A Better Way to Enjoy Pálinka

To get the most from your bottle:

• Store it in a cool, dark place.
• Serve it at room temperature (18–22°C).
• Use a tulip-shaped glass.
• Sip slowly rather than drinking it in one go.
• Pair it with cheese, desserts, or fruit to enhance the tasting experience.

These simple steps will help you appreciate the craftsmanship behind every bottle.

Final Thoughts

Should you chill pálinka? If it’s a premium, authentic Hungarian pálinka, the answer is generally no. Serving it at room temperature allows its natural fruit aromas and complex flavours to shine, giving you a far richer tasting experience than an ice-cold pour ever could.

Whether you prefer apricot, plum, pear, or cherry, the best way to enjoy pálinka is to let the fruit speak for itself. Once you’ve tasted it at the right temperature, you’ll understand why Hungarians consider pálinka far more than just another spirit—it’s a celebration of tradition, craftsmanship, and exceptional fruit.

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Majority of the Gin found today trace back their origins to the United Kingdom, so it can be easy to confuse that Gin originated from there. However, it was first discovered by the English men in the Netherlands, and most Dutch soldiers drunk it to boost their mood during battles.

That gave rise to the term ‘Dutch courage,’ and the English men took the idea of drinking Gin with them to their homeland.
On the other hand, Palinka is a type of Hungarian brandy, and the brewing of this drink is usually a fruit-based process.

Making this drink is not just like any other process; it is an art form that dates back to the Middle Ages. In most cases, Hungarians make this drink at hoe. However, in the past few years several professional or „commercial” distillers have earned their name in the industry.

What are the similarities between Gin and Palinka?

In the European Union, Gin has an alcohol content of 37.5%, which is the same alcohol content as of the Palinka. More to that, both beverages are fermented and distilled from fruits, that is, Palinka is distilled from either cherry (sour cherry Palinka), pear (pear Palinka) and plum (plum Palinka), among others and Gin is a re-distillation of alcohol from juniper berries, which give its unique taste.

Moreover, both alcoholic drinks were first introduced for medicinal purposes. Gin was used as a kind of herbal medicine in the Middle Ages, while Palinka was useful for King Charles I of Hungary since both him and his wife suffered from arthritis.

Both Gin and Palinka are “origin protected”, which means their production is strictly regulated.

What is the difference between Gin and Palinka?

Interestingly, palinka is more like a brandy kind of drink, while Gin can be categorised as a spirit. Furthermore, Palinka is predominantly produced in Hungary, while Gin is produced in many different countries, for example, the United Kingdom, Germany, Spain and France.

All in all, one thing is for sure, if you drink Gin and Palinka, you will see that both drinks have a unique, incomparable taste that no other drink on Earth has.

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PAST & PRESENT: THE HISTORY OF GREAT TASTE AWARDS

The competition, which has been held annually since 1994, features top-quality food from all over the world. The nominees can only be artisan products (food & drink). The award means a high level of independent accreditation and recognition for them, allowing manufacturers to compete with premium brands. Award-winning products are eligible for the Great Taste Awards black-and-gold label, which guarantees high quality for customers.

HOW IT WORKS?

The highly professional, international jury (including restaurant critics, chefs of Michelin-starred restaurants, purchasing directors of patinated stores) consists of 500 independent experts. This prestigious award is given only to products that prove to be reliable in both taste and quality. Fancy labels and skillful marketing do not matter in this competition, only the content, the perfect taste matters. You think it’s easy to be a judge in such a famous competition? It is not easy at all. Each year nearly thirteen thousand unpackaged, unlabeled product samples are tasted in order to find the best of the best. There are three catogories: a product can earn a 1-, 2- or 3-star accolade.

OUR PRODUCTS

We have several products that received 1-, 2-, and 3-star ratings in the previous years. For instance, Premium Blackberry Palinka, Premium Aged Sweet Cherry Palinka, Premium Raspberry Palinka, Premium Red Williams Pear Palinka, Premium Gypsy Sour Cherry Palinka, Premium Aged Jonathan Apple Palinka, and the 3-star winner Premium Irsai Oliver Grape Palinka.

GREAT TASTE AWARDS 2020: AND THE WINNERS ARE….

We are happy to announce that three of our products were awarded at the Great Taste Awards in 2020. Here are the results:

LIMITED SIGNATURE SERIES IRSAI OLIVER GRAPE PALINKA – 2 STARS

“Clear pale amber in the glass, and with a glorious grapey/cognac nose, with a hint of caramel. Spirituous on the palate, but not overly fiery, just firm – and the abv carries the flavour. Beautifully integrated, clean as a whistle (given the slight oxidative nature) with a clean yet complex finish. A pleasing after-dinner digestif, wonderful on a winter evening.”

PREMIUM APRICOT PALINKA – 1 STAR

“Clear, sweet and with stone fruit and tropical aromas, On the palate it is sweet, non-cloying and well crafted. Full bodied and refreshing. A long juicy finish.”

PLUM PALINKA WITH HONEY & CINNAMON LIQUEUR – 1 STAR

“An authentic tasting liqueur with more adult flavour notes than one would expect from a drink of this type. Yes there is sweetness, but the earthy woody tones of the cinnamon counter it, and thereare eau de vie notes associated to the base spirit which are welcome.”

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It is not a coincidence that tens of thousands of people and looking for alcohol filled desserts online and offline, especially on markets where one can buy handmade delicacies. Not only their consumption but the preparation of these alcohol filled chocolate bonbons are awesome and it is definitely worth a try even if you are not so confident in the kitchen.

Just image the delicious chocolate flowing from one bowl to another to achieve proper temperature before pouring it into the mould. After a while, alcohol is filled into the tiny bite of bonbons and that is it!

It is important to know however that if you are working with melted chocolate you should be extremely careful with alcohol. The reason for this is simple: high-quality chocolate contains cocoa butter, which is a type of fat and alcohol contains water.

Therefore, when melted chocolate suddenly meets with alcohol, chocolate seizes and it becomes hard. This is why it is essential to let melted chocolate cool down a little bit before adding the alcohol, especially if you are making hot chocolate because no one want to drink a lumpy mixture. Most recipes, for instance truffle recipes suggest to use only a tiny amount of alcohol. But don’t let this fact deter you from combining these delicious ingredients!

However, chocolate and alcoholic beverages can be paired to make flavoured chocolate drinks and even cocktails.

Let’s take for example, the Scottish favourite whisky. There are a wide range of whiskies on the market and this statement is also true for chocolate. Their combination can create a very harmonious drink and all kinds of chocolate can be used.

For instance, milk chocolate intensifies the bitterness of whisky. On the other hand, the bitterness of the high-cocoa chocolate is sweetened if you add an aged whisky to it. When it comes to cocktails and cocktail creations, there two kinds of alcohol that are in privileged position: tequila and rum.

Blue agave that is a distinctive note in tequila works perfectly with chocolate. If you want to pair tequila with chocolate, choose fruity or mint flavoured chocolates because these can intensify the taste of tequila. The cultivation of cocoa beans and sugar cane, which is one of the main ingredients of rum are very similar. Consequently, there combination can be nothing but the best, especially if you choose caramel flavoured chocolate.

Palinka is in a unique position when we talk about mixing alcohol and chocolate. It is important to know that if you are making filled-desserts, the alcohol should be at least 50 % because chocolate kills the strength and taste of the alcohol.

But the good news is that there are palinkas that are suitable for this process. Palinka can be also used for chocolate-alcohol drinks. The only thing that you should pay attention to is the flavours of the palinka because you should find out what kind of chocolate would be the perfect match.

No matter what kind of chocolate and alcohol you are working with, pay attention to quality and listen to your taste buds. They always tell the truth.

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WHAT ARE THE MOST COMMON PALINKA FRUITS?

The most common ingredients for pálinka are plums, pears, apples, apricots, sour cherries, cherries, grape marc or strawberries, but it can be made from any fruit grown in Hungary. Did you know that prior to the 20th century, fruit brandy was predominantly made from plums?

BATTLE FOR THE WORD „PÁLINKA”

The Hungarian Alcohol Industry Association and Product Council have been working on the protection of the word pálinka since the beginning of the 2000s. The Hungarian government finally submitted the application to the European Commission, and the representative of the European Spirits Association traveled to Hungary to see the legitimacy of the protection of the famous Hungarian fruit brandy. The decision was that it would only receive protection of origin if henceforth only the spirits that were made from 100% fruit were called pálinka.

Only two nations in the surrounding countries vetoed the decision: Austria and Romania. The Romanians wanted to veto the decision, as they considered pálinka to be an ancient, national drink specialty and had nothing to do with the Hungarians. According to the legend, the debate dragged on for a long time and a real stalemate developed until a representative of the Hungarian Ministry of Foreign Affairs walked into the room and placed a Romanian dictionary on the table. He opened the book and searched for the word p?linc?, which contained the following explanatory text: “Palinc? is a spirit of Hungarian origin made by fermentation and distillation of fruit.“ After that, the EU commissioners easily made the decision and announced that the word pálinka could only be used by Hungary.

PALINKA AND THE DUKE OF WINDSOR

The popularity of apricot brandy was due to none other than the Duke of Windsor, later King Edward VIII of Britain. As a duke, he visited Hungary a lot, especially for the nightlife, and one such evening it happened that he asked his friends to order a Hungarian drink so as not to stand out from the crowd because of his strange habits of not drinking palinka but cognac. He tasted the apricot brandy, and he loved it so much that during his stay he wanted to drink Hungarian apricot palinka all the time.

DOES PALINKA HAVE VINTAGE YEAR LIKE WINE?

The question may arise: why pálinkas do not have a vintage on the bottles, as there may be a better or worse harvest in fruit cultivation. Every year, fruit brandy makers try to achieve the same taste, color, aroma and alcohol content, so they do not indicate the vintage of the brandy on the bottle.

DID YOU KNOW THAT PALINKA HAS A LOT OF FUNNY FOLK NAMES? THE FUNNIEST NAMES ARE THE FOLLOWING: BREAST MILK, PANTIES, NECK OIL, FENCE TEARER, MONKEY MILK.

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I. First, the right fruit needs to be selected. Only properly ripe fruit which is rich in aromas can produce good Hungarian Palinka. Once the fruit is selected, it needs to be prepared. Seed is removed from the stone fruits (e.g plum , apricot) in order prevent the cyanide contained in these seeds from ending up in the distillate.

II. After processing the fruit, fermentation can start, strictly without the additional of sugar. The temperature of the fermentation process is important as well. If all the circumstances are appropriate, fermentation takes place within 10-15 days. When this is over secondary fermentation will convert the remaining sugar into alcohol. The condition and quality of the mash before distillation determines the quality of the final product in 90%.

III. Distillation is the process where the essence of the fruit aromas and the alcohol is getting retrieved from the fruit, whilst we get a high alcohol level. The master distillers never forgot to add that you cannot produce good Palinka from bad fruit.  Even from appropriate quality fruit, you can only make good quality Palinka with  great care. Distillation is a complicated separation and concentration process, where the mash is getting distilled, whilst the alcohol-water mixture and the aromas are getting distilled and concentrated. The fareshats have a high alcohol percentage of up to 90V/V. As the mash is heated, the mixture farmed contains more and more water and less and less alcohol. The middle cut has a 70-86 degree alcohol level and we temper it with distilled water in order to set the right level of alcohol for the final product. This is why sometimes you can read on bottle labels that the pálinka contains distilled (soft) water as well.

IV. The alcohol content doesn’t have to be set immediately after distillation. It can also be done later, during the ageing process. Sometimes a high alcohol content pálinka is getting aged – mainly in wooden barrels – as alcohol can release other materials from the wood than water. Pálinka can be aged on a fruit bedding – this is the production method for ’ágyas pálinka’. Here the bedding must be of the same fruit as the pálinka. It is important, that pálinka releases additional fruit flavours and sugar from the fruit added, which won’t ferment anymore, it only makes the spirit sweeter and more rounded. The wooden barrel is also adding extra flavour and colour to the pálinka during maturation that is breathing during the process thanks to the structure of wood. This oxidation softens and smoothens the pálinka, making it easier for us to drink. The specific and unique nature of pálinka is also shown by the fact that not every type should be going through an ageing process in wooden barrels, as opposed to whisky or brandy. Wood can cancel the fruitiness of the pálinka. Pálinka matures very well in steel tanks. It should be stirred during maturation so it becomes more harmonious. After maturation, pálinka is getting bottled.

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One thing is for sure: palinka production is not an easy process either one makes it at home or in factories.

Palinka factories – especially the smaller ones – are often called distilleries. The word and technical term “distillery” is not just the name of the place of production but it also refers to the method firewater producers use. This special technique is called distillation. But in order to get a deeper insight into what distillation and palinka production means in general, one must be aware of the meaning of “mash” or “cefre” as it is often called in Hungarian.

Mash is basically the fruit base of the drink that is prepared for the fermentation process. When this fruit mash is ready, then comes the next step of the process, which is the above mentioned distillation.

Distillation is the key process of palinka production during which they boil the fermented fruit mash and extract the flavours and the alcohol (ethyl alcohol) from the fruit. The alcohol’s boiling point is around 78 degrees Celsius and due to boiling begins to evaporate. This separation process is applied during palinka production and this is basically the palinka production itself. It is important to highlight that the quality of the palinka mostly depends on the quality of the “mashing” process.

The equipment in which the palinka is might is just as unique as the drink itself. There are several types and the equipment’s type defines the type of the palinka. It is usually made of stainless steel (double layer) and comes with a pressure gauge, a safety blow-off valve and an inlet valve.

There is a special production process that is called “kisüsti” in Hungarian. The process is the following: the fruit mash is distilled (at least twice) in an apparatus that has a copper layer and that is not larger than a thousand litre (this is where the name comes from).

“Kisüsti” palinka is made during two separate distillation processes. First, the fruit mash is heated and the flavours and the alcohol are extracted. During the second phase, the result of the first process is further refined and the result is a more refined, quality firewater. It is important to know that during the second phase an alcoholic liquid is created that have copper compounds and it is not suitable for human consumption.

The last thing that needs to be done before drinking the palinka is resting.

Resting and maturation process is needed because distillation is a rather “drastic” process for the fruit. Freshly made palinka is not suitable for consumption. The resting period is approximately 40-60 days. Of course, the length of this period depends on the type of fruit with the use of which the palinka was produced. During resting, the spirit becomes “balanced”, clear and its roughness disappears.

Enjoy!

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