According to common belief, it is possible to make alcohol from practically anything – perhaps with a slight exaggeration. However, this does not mean that it would be indifferent what base materials are used. Pálinka for instance can only be made from 100 percent fruit distillate gained from healthy and ripe fruit with high sugar content. The most common base materials used for making pálinka are plums, pears, apples, apricots, cherries, pomace and strawberries, but there are endless opportunities. Although pálinka originates from the northern part of the Carpathian basin (the word pálinka is of Slavic origin), the European Union has introduced regulation under which an alcoholic beverage may only be called pálinka if it is produced in Hungary and in four provinces of Austria.
The history of pálinka goes back to many hundred years in Hungarian gastronomy and the preparation and consumption of a drink called “pálinka” can be traced more than 500 years. The consumption of pálinka has become such an important part of Hungarian traditions that a day has been allocated for pálinka in the calendar. Every year on December 6, on the day of Saint Nicholas, the pálinka distiller of the year gets elected.
Around 40 distilleries in Hungary make 1.2-1.5 million litres of branded pálinka for commercial purposes each year. In the past, less attention was paid to the quality of the fruit and the emphasis was placed more on quantity than on quality. Today, this has changed and pálinkas are made from the best fruit picked in the most optimal weather conditions in order to ensure the high quality of the distillate. Strict regulations have been introduced and pálinkas are sold with a mark of origin, showing what fruits have been used and where they originate from. All the best pálinka distillers agree that gone are the days when Hungarian pálinka was just a drink to get drunk from. It has become a part of refined drinking culture, lifestyle and social life. And making pálinka has developed into an art form. Several conditions need to be met at the same time to have good pálinka and this makes the drink very precious. Two important elements of making pálinka are to use excellent quality Hungarian fruit and to avoid adding sugar, additives or colouring materials.
A recent survey showed that 38 percent of the people interviewed said considerate drinking of pálinka is beneficial to health and 28 percent said it was useful in treating tooth aches, stomach aches and sore throats.
Pálinka can be drunk as an aperitif and also as a digestive, it is an enjoyable drink for any occasion. It is best consumed at room temperature which enables the full flavour, aroma and maturity of the drink to be appreciated.
You can find out much more about the secrets of pálinka by visiting some of Hungary’s renowned pálinka distilleries, modern facilities and even some atmospheric pálinka festivals.
PÁLINKA FESTIVALS
17-19 April 2009. International Kisüsti Double Distilled Pálinka Festival, Exhibition and Fair, Gyula
7-10 May 2009. Budapest Pálinka Festival, Budapest – City Hall Park
12 September 2009. Pálinka Festival, Szeged
9-10 October 2009. Pálinka and Kolbas Festival, Buda Castle
A Short Guide to Pálinka
- Kisüsti (literally "Small pot, cauldron") is a double-distilled pálinka made in a copper pot not exceeding a volume of 1000 litres.
- Érlelt (Aged) is a pálinka aged for at least 6 months in a wooden cask smaller than 1000 litres, or for at least 12 months in a wooden cask of 1000 litres or above.
- Ó (Old) is a pálinka aged for at least 12 months in a wooden cask smaller than 1000 litres, or for at least 24 months in a wooden cask of 1000 litres or above.
- Ágyas ("bedside") is a pálinka aged for at least 3 months together with fruits. The fruits can be of the same sort used to obtain the distillate or of another sort. To 100 liters of pálinka at least 10 kgs of ripe fruits have to be added.
- Pomace pálinka is produced by fermentation and distillation of the grape skins, seeds, and stems that remain after grapes have been pressed to extract their juice (which is then used to make wine). Sweet pomace is the most suitable.
- Kosher pálinka: the only difference to the above is that during the production process, strict cleanliness control is applied.
