Apple Palinka with Honey & Cinnamon (34%, 0,5L)


Apple Palinka with Honey and Cinnamon:

As Hungarians say, the best place for these sweet  Apples Palinka with Honey and Cinnamon .That is below the chignon (ladies’ hair bun) because ladies are know to like to raise a glass or two of these sorts to lift their spirits. But so are men, who certainly should not be denied the pleasure in this age of gender equality.

We recommend this Apple Palinka with Honey and Cinnamon for example at Christmas time you can make a special  hot drink or you can enjoy it with cocktail .


In stock

Category: Product ID: 1394


Apple Palinka with Honey & Cinnamon:

This delicacy is aged in charred oak kegs. The smoke of the keg and the taste of hand-picked apples combine synergistic-ally.  In a liquor that will make even seasoned connoisseurs crack an appreciative smile… The Apple Palinka with Honey and Cinnamon  flavor nicely rounded,particularly long aftertaste, strong and harmonious.The colour is golden yellow.

The Fruit:

The Jonathan apple is a medium-sized sweet apple, with a touch of acid and a tough but smooth skin.Fruit from trees that have limited sun exposure during the ripening process will often have vertical red striping and subtle spots on the skin. Trees that are exposed to more sun will take on a deeper red to purple hue. The fine textured flesh of the Jonathon apple is creamy yellow in colour with a crisp bite and lots of juice. Its flavor is mildly sweet with a tart tang and subtle hints of spice.

The Story:

There are two alternative theories about the origin of the Jonathan apple.The first is that it was grown by Rachel Negus Higley. Mrs. Higley gathered seeds from the local cider mill in Connecticut before the family made their journey to the wilds of Ohio in 1796. Where she planted them first.She continued to carefully cultivate her orchard to maturity and named the resulting variety after a young local boy that frequented her orchard: Jonathan Lash.The other, and more accepted, theory is that. It originated from an Esopus Spitzenburg seedling in 1826 from the farm of Philip Rick in New York. Although it may have originally been called the “Rick” apple. It was soon renamed by Judge Buel, President of Albany Horticultural Society, after Jonathan Hasbrouck. He discovered the apple and brought it to Buel’s attention.

The Uses:

Apples are one of our favorite fruits to bake with — they’re inexpensive. Also easy to find, available year round, and last a long time. Whether they’re baked into a pie, grated into muffins, or shingled into a beautiful tart. This fruit can do it all.



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