The knowledge of how to prepare drinks is perhaps considered one of the most ancient skills in the world.
The practice and procedure of making fermented or distilled drinks have improved due to human resourcefulness and diligence over some thousands of years. Every drink has its beauty but pálinka is a bit different, in a way it is more special than the others. Beer is soothing, it sets you at ease. Wine inspires and tempts you. Pálinka is the crystal clear rebirth of the bright sunshine derived from fruit. It will not coax you, neither bargain. It just exists in its crystal clear reality, just like wisdom.
WHAT CAN WE CALL PÁLINKA?
Pálinka is a distillate made from 100% fruit, which does not contain any additives (not even honey), its raw material can not be anything but improved high-quality fruit cultivated in Hungary or wild fruit grown here, or skins of pressed grapes and skins of pressed grapes dried on the vine. These are mashed, distilled, fermented and bottled nowhere else but in Hungary, and they should have an alcohol content of at least 37.5% V/V.
ABOUT CONSUMING PÁLINKA IN BRIEF
Good quality pálinka gives back the aroma and flavour of the given fruit, its taste lasts long in the mouth, in its taste and aroma you can recognise without any confusion the aroma of the fruit from which it is made. It has got a pleasant scent, when you hold it against light you can see its translucent glitter. Its recommended consumption temperature is 18-20 °C. If you have consumed really good quality pálinka you should not wake up with a hangover the following day, your head should be clear and there should be no need to settle your stomach. In the good old days drinking pálinka was part of ordinary every day life in villages. It was customary to drink a few drops of pálinka to greet the rise of the day before starting your early morning work, thus making a good stomach for you breakfast.
TECHNOLOGIES OF MAKING PÁLINKA
Different kinds of pálinka can be achieved through several ways of distillation procedures, but the types which basically differ are the so called (kisüsti) pot-still pálinkas, which are typically made in a copper tank not bigger than a volume of 1000 litres through a two-stage distillation procedure.
Freshly made pálinkas should be given a “rest” for at least three months to ensure their aging, but there are some types, for example the stony plum pálinka of Szatmár, which needs a rest of 6-9 months.
During this time the balance of the distillate is settled, its harshness ceases, it purifies and gets an all-rounded character.
MORE ABOUT COMSUMING PÁLINKA
You can get detailed information on the rules of pálinka consumprion on the following homepage: