Palinka of Transylvania Hungarikum Plum Brandy,Hungary Palinka price supplier

PÁLINKA:

The production of Pálinka in the European Union is regulated by order 1-3-1576/89, which took effect on 1 July 2002. According to the regulation, an Alcoholic beverage may be called pálinka in the EU only if:

1. it is made exclusively from fruits, herbs or pomace indigenous to the Carpathian Basin region, and free of additional ingredients or additives,
2. is grown, distilled and bottled in Hungary,
3. its alcohol content is between 37.5% and 86% ABV.

As a consequence of this regulation, a whole family of popular products was rebranded as "szeszes ital" (spirit drinks). Traditional pálinkas mixed with honey were rebranded as "szeszes ital" as well, even if there was no unorthodox steps in the process of distillation. Most of the brands re-categorized as spirit drinks are a cheap mixture of flavorings, water, and rectified spirit. ^{[ citation needed ]}

In 2004 the European Union accepted pálinka as a Hungarian speciality, and hence its production is limited to Hungary (and four provinces of Austria for pálinka made from apricot). This caused some confusion in neighbouring countries, as some claimed that producers of fruit brandies would have to pay a royalty to Hungary. This is however not the case. It is the brand "pálinka" that is protected by Hungarian and EU law, hence producers outside of Hungary are not allowed to use the brand "pálinka" for their products, but they are free to produce fruit brandies and sell them under different names. This is in spite of the drink being historically distilled in most of historical Hungary, many regions of which fall outside the present-day borders.

The production is regulated by the 2008. LXXIII. Law of the Republic of Hungary. Under the relevant EU and Hungarian law, pálinka can be made only from healthy and legally allowed fruits by way of distillation. Pálinka falls under generic protected designation of origin.

PRODUCTION:

Commercially available pálinka is always distilled in one of the registered distilleries.

The quality of pálinka is largely influenced by the quality of the fruits used, hence the distiller has to choose good quality fruits with a rich taste.

The first step in the production process is the preparation of the fruit mash. The stony seed is removed from the fruits that have such (e.g., cherry, apricot, plum) in order avoid the cyanide contained in these seeds from ending up in the distillate. Some fruits (e.g., apple, pear, quince) will be ground in order to make the mash soft.

The second step in the production process is the fermentation. Some fruits, like quince, require an additive to start the fermentation process (e.g., citric acid). The fermentation is carried out in an anaerobic environment. The ideal temperature for the fermentation process is between 14-16 degrees Celsius, and the process takes between 10 and 15 days.

The third step in the production process is the distillation. There are two types of distillation processes used: in a pot still or in a column still.

Distillation in a pot still ("kisusti" pálinka refers to a pálinka distilled in a pot still no bigger than 1000 litres) is considered to be the traditional way of distillation. Pálinka distilled in a pot still is always double distilled. In the first step the alcohol is extracted from the fermented mash, the result is called "alszesz" (low alcohol). In the second step it is the taste of the fruits that is extracted from the fermented mash. The second distillation is the one that has the biggest influence on the quality of the pálinka, and hence requires special skills. During the second distillation one distinguishes between "elopárlat" (foreshots), "kozéppárlat" (middle cut) and "utópárlat" (feints). The "elopárlat" is not used, even though much of the taste is contained in this cut. The "középpárlat" is the one that gives the body of the distillate.

Distillation in a column still involves a single distillation. The process is faster and cheaper than distillation in a pot still, and hence, the resulting pálinka is cheaper.

The last step in the process is aging. Pálinka can be aged in wooden casks (made of, e.g., Mulberry wood) or in tanks made of metal. Not all varieties of pálinka can be aged in wooden casks, because the wood can cancel the fruity taste of the drink.