Our efforts have been honoured at numerous national and international competitions with gold and silver medals. Our distillery boasts getting the title ˝Pálinkaház decorated with DESTILLATA medal" several times, this is one of the highest ranking competitions in Europe.
Our pálinkas do not contain any additives, so they do not have any aromas, flavour enhancers, colorants or added sugar either.
Our pálinkas also comply with top quality requirements of the European Union, we make premium quality pálinkas exclusively from flawless hand-selected indigenous fruit.
We had our quince apple pálinka rest on a fruit bed made of fresh and juicy quince apples for more than 4 months. So was our speciality born, it gives off a strikingly marked citrus-honey scent while looking glorious with its orange colour. Its sip is full and oily. Its taste is gentle; slightly like stewed fruit, it is organized into a harmonious unity by a manifold of spices. Its aftertaste is explicitly long with sweet and harsh tones. You cannot imagine how much you will love it.
Alcohol: 40%
Vintage: 2018
Did you know that cuvée also exists among pálinkas? For example this product of ours is a real cuvée since it was born from blending five different pálinkas and also a sixth fruit, that is, grape was used as a bedding.
It is a must for every plum pálinka lover. For this pálinka we again used “Dunno" and “Beszterce" plums with the difference of adding several amounts of plum stones to the mash each year. In its scent a touch of clove and pistachio complete the dominant marzipan smell. Its taste is spicy, almond like, full bodied and oily due to the powerful stone flavour. It has an extraordinarily unique general impression with an especially long after taste. As the saying goes in Szatmár, “The one who drinks from it will get a year younger after each sip". What is left in the glass is the dance of marzipan and almond.
Alcohol: 43%
Vintage: 2015
We have a kind of pálinka in the case of which the resting period after distillation lasts about nine months and only after this comes the airing and grading procedure.
And this pálinka is actually the Szatmár plum pálinka selection, which we mash together with the stone of the plum and also distil it with the stone.
All the type-characteristics of the yellow muscat grape from the plantations of Mád re-echo in the scent and taste of this pot-still pálinka. Its sweetish, dried-fruity character of fragrance gives way to its oily-rich raisin-like taste, in which some faint vanilla makes itself felt in the background. All these slowly fade away shaded with a touch of walnut.
Alcohol: 43%
Vintage: 2015
The origin of the yellow muscat grape: It is one of the oldest grape types in Europe, it has grown in our place for many centuries, it is known as Muscat Lunel.
How many litres of pálinka yields from 100kg of fruit? We use the term exploitation for this.
When using this word we mean the amount of pálinka with an alcohol content of 50% that we get from 100 kilograms of fruit.
In the case of yellow muscat grape it is about 12 litres.
This pálinka of ours is made from the famous Szatmár plums "DUNNO" and "BESZTERCE". Its scent tempts us with deep cinnamon at first, but later it does so with clove type features. A swallow of it is rich of oil, slightly flavoured with stone. Also a characteristic spicy marzipan like harshness makes itself felt, which is so typical of Szatmár plums, and which is coupled with the elegance of the ripe plum. It is exactly what a real plum pálinka of Szatmár should be. What is left in the glass blends clove and marzipan features.
Alcohol: 41%
Vintage: 2014
The origin of the Szatmár Plum: It can be originated from around the Mediterranean Sea from the territories of Syria, Iran and Turkey. It has been well-known and grown in Hungary for centuries.
Exploitation: Using this word we mean the amount of pálinka with an alcohol content of 50% that we get from 100 kilograms of fruit, which is about 7 litres from this fruit.
Its best known types are Beszterce plum and Penyige plum the latter is also called Dunno plum.
The tastiest grows in Szatmár because of the unique climatic circumstances there.
You get a deep and especially complex world of flavour at the first sip but a few seconds later an intensive jam and citrus aroma reveals itself shaded with fine traits of cocoanut flower in the background. Its strong oily aromatic taste is coupled with a creamy texture, in which all the characteristics of the ripe fruit dominantly appear. Its aftertaste is magic itself.
Alcohol: 50%
Vintage: 2018
The origin of the apricot: It comes from China or rather from Central Asia. It has been indigenous to Hungary for many centuries. The tastiest apricots grow around Kecskemét and Gönc due to unique climatic circumstances.
Exploitation: Using this word we mean the amount of pálinka with an alcohol content of 50% that we get from 100 kilograms of fruit, which is about seven litres with this type.
The real cause why apricots from Kecskemét are different from anywhere else is that apricot develops and grows on a sandy soil here. In summer sand absorbs heat during daytime while letting it off during the night it further warms and ripens the fruit.
In the citrus like scent of this pálinka of ours made from a special type of pear the freshness of the fruit is mixed with the typical smell of the white inside of the pear with a touch of violet added. It has an all-rounded taste, slightly spicy. Its middle body fades away with a sweetish wane. It is elegant, graceful and sophisticated.
Alcohol: 43%
Vintage: 2014
The origin of the Keiffer pear: It originates from North America, it was born from the crossing of Asian pear and Williams pear in 1807.
Exploitation: Using this word we mean the amount of pálinka with an alcohol content of 50% that we get from 100 kilograms of fruit, which is about 6-6.7 litres from this fruit.
When we take a smell at our bunchy sour cherry pálinka a real mixture of spices strikes us. The coming scent of citrus, Chinese anise and almond makes us feel like a quick sampling. Its taste is characterised by sophistication, silky texture and a harmonic marzipan type of stone qualities, which is coupled with a long aftertaste. What is left in the glass is dominated by features of cinnamon and marzipan.
Alcohol: 43%
Vintage: 2014
The origin of the bunchy sour cherry: It comes from the eastern part of North America, it got to Hungary in the 1600ies.
Exploitation: Using this word we mean the amount of pálinka with an alcohol content of 50% that we get from 100 kilograms of fruit, which is about 8 litres in the case of this fruit.
Its gripping sweetish-spicy scent gets mixed with a slight cinnamon like touch of green apple. In its taste it definitely shows oily, full and spicy features. Its aftertaste is long accompanied with gentle vanilla. What is left in the glass breathes forth a gentle whiff of cinnamon and a touch of Calvados even hours later.
Alcohol: 43%
Vintage: 2013
The origin of the Jonathán apple: It was improved in New York State around 1800. It has been indigenous to Hungary for several hundred years.
Exploitation: Using this word we mean the amount of pálinka with an alcohol content of 50% that we get from 100 kilograms of fruit, which is about 8 litres in the case of this fruit
One of its biggest growing area within Europe is Szabolcs.
This little bluish black berry is the most suitable for making pálinka when frost has already bitten the leaves of the bush. And we have certainly waited for this moment. In its scent a gentle sweetish spiciness gets mixed with a touch of mint and caraway. In its taste some delicate marzipan makes itself felt from behind elegant flavour matters. Its soft texture perfectly matches its complex world of flavour. It has a long aftertaste with all the characteristics of the fruit. It is a real gourmet pálinka.
Alcohol: 43%
Vintage: 2015
The origin of the sloe: It is indigenous to Hungary.
Exploitation: Using this word we mean the amount of pálinka with an alcohol content of 50% that we get from 100 kilograms of fruit, which is about 4 litres in the case of this fruit.
This plum pálinka made from the famous "Dunno" and "Beszterce" plums growing in orchards in Szamosszeg was bedded with dried plums. This is how our beautiful pot-still pálinka with a golden glitter was born. Its scent is spicy and sweetish with a sniff of clove and vanilla in the background. Its silky, kind of dried plum and almond character in its flavour makes it as magic as a girl’s kiss.
Alcohol: 41%
Vintage: 2017
There was a fierce controversy about the right of the use of the word pálinka between Romania and Hungary at the beginning of the years of 2000. Both countries wanted to seize the exclusive right of using the word pálinka. The case was forwarded to the Union where both the Romanian and the Hungarian delegations strived to prove that the word arose from the language of their country. Finally the delegate of the Hungarian Foreign Ministry opened the dictionary of contemporary Romanian and looked up the entry pălincă to find the following definition: an alcoholic drink of Hungarian origin, mellowed and distilled from fruit. So the matter was settled, Hungary got the exclusive right of use of the word.
In its extraordinarily deep scent of real character the jam like spiciness of the ripe fruit can be felt intensively. Its taste is characterised by a realm of spices with herbal traits and gently minty star anise. It is a big bodied pálinka still having a creamy texture. Its fading flavour is long and memorable. It is a must for gourmets.
Alcohol: 45%
Vintage: 2015
The origin of the blackcurrant: It comes from the northern parts of the earth with a more balanced temperature than in the areas where the red currant comes from, it is indigenous from Great Britain to Central Siberia. Its protected populations can be found in Szigetköz and Hanság in Hungary and it also grows on the territory of the Hills of Gödöllő.
It is kind of young, cool and fresh. A real manifold of taste and scent. Right after taking a smell at it what dominates is the pervasive kind of scent reminding us of the fresh fruit flesh. In its taste vibrating strong aromas, a perfect balance and harmony are present. It shows the characteristics of the fruit faultlessly. Its aftertaste is explicitly complex and long-lasting. A direct exhilaration.
Alcohol: 40%
Vintage: 2018
The origin of the raspberry: It is indigenous in Hungary.
Exploitation: Using this word we mean the amount of pálinka with an alcohol content of 50% that we get from 100 kilograms of fruit, which is about 3.5-4 litres in the case of this fruit.
It is obtained from a blend of "Golden Delicious" and "Jonathán" pálinkas after an ageing period of 3 months on a fruit bedding made of ancient sorts of Hungarian apples which are different from what the blended palinkas are made from. Its scent is dominated by nectar, cinnamon and stewed apples. Its oily full and succulent taste perfectly reflects the different characters of the four apple types. It has a long gentle aftertaste of spices. What is left in the glass shows features of ripe walnut and vanilla.
Alcohol: 39%
Vintage: 2017
Since we produce our pálinkas in a kind of hand-made way we do not have any inexhaustible stores, there is no mass production in our company. From time to time some aromas occur of which we can only make 120-200 bottles in an age-group, while so far from no aroma have we prepared more than 3000 bottles a year.
In the elegant scent of our Williams Pear Pálinka selection conjuring up the juicy and white fruit flesh, flowery tones appear together with some dominantly spicy characteristics owing to the skin of the pear. It has a full, slightly sweetish and silky flavour, which takes leave fading away markedly lengthily. It does as it is only proper for a pot-still pálinka.
Alcohol: 43%
Vintage: 2014
The origin of the pear: It comes from the area of the Caucasus and China, it has been present in Hungary for centuries.
Exploitation: Using this word we mean the amount of pálinka with an alcohol content of 50% that we get from 100 kilograms of fruit, which is about 6.5-7 litres in the case of this fruit.
The scent of our quince pálinka gives off an intensive citrus type tartness in which the spicy features typical of quince strongly appear. Its taste is intensive and dynamic. It has a long, pleasantly harsh aftertaste. We improved its special taste with wild quince. A slight touch of cinnamon makes its spiciness exciting in what is left in the glass. It is a real curiosum.
Alcohol: 42%
Vintage: 2017
Until the 16th century spirits were regarded as medicine. This kind of medicine role is proved in the European terminology by the words aqua vitae that is ‘the water of life’.
Our pot-still bedded pálinka made from the winter pear called the queen of fruits is embodied in the form of a distillate with a unique scent and taste. In its scent field flowers and a sniff of honey are blended. Its goldish colour reminds us of the skin of the fresh, ripe fruit. In its taste the fig and date like characters show an elegant harmony. It is a real curiosum.
Alcohol: 39%
Vintage: 2014
Every pálinka should be consumed at room-temperature, by no means would it be lucky to taste it chilled because under 18 degrees Celsius the aromas get more and more blocked while doing so lowering the value of enjoyment.
The latest member of our pálinka family awakens our instincts with a staggeringly intensive deep spicy-muscat scent perfectly coupled while in the mouth with its extremely rich aroma. Its taste is full and has an oily texture of tea-like, slight bergamot in the background. Its aroma world is extremely rich. It accompanies you on your long way home while still fading away. We have fallen in love with it. For a life time.
Alcohol: 47%
Vintage: 2017
The origin of Irsai Olivér: This grape has grown In Hungary for centuries. This type was improved by Pál Kocsis.
Exploitation: Using this word we mean the amount of pálinka with an alcohol content of 50% that we get from 100 kilograms of fruit, which is about 12 litres in the case of this fruit.
Winter pears are called the queen of fruit by many people. We chose for types of them and prepared this real speciality. Its aroma is dominated by a touch of vanilla, fig, nectar and ripe walnut, its flavour has a sophisticated, soft character, explicitly full, in which you can miraculously detect the genuinely unique taste of the golden skin of the pear and the especially unique taste of its juicy mellow.
Alcohol: 41%
Vintage: 2016
In order to make half a litre of Winter Pear Pálinka Selection some 5.5 kilograms of pear are needed.
Its elegant scent of jam and citrus is both slightly and firmly shaded with a touch of roasted almond and stony character in the background. All this coupled with its extremely powerful complex aroma mix gives this pálinka its inimitable experience where softness and wildness become both settled in harmony. Its high strength of alcohol goes together with a full body and rich aroma, its aftertaste has a stormy length.
Alcohol: 54%
Vintage: 2016
The origin of the wild apricot: It comes from China and Central Asia like apricot itself.
Exploitation: Using this word we mean the amount of pálinka with an alcohol content of 50% that we get from 100 kilograms of fruit, which is about 3-3.5 litres in the case of this fruit.
It rarely happens that a bedded pálinka and cuvée are in the same bottle. But this is exactly what happens. We prepared a bed from a special kind of grape for our cuvée born from Yellow Muscat from Irsa, grape pálinkas Tramini and Pannon Muscat. Its intensive scent is a real rejoice of flowers of the field, vanilla, nectar, raisin and ripe walnut. It fades away with explicitly long sweetish, mainly raisin bourbon aromas. You will adore it.
Alcohol: 45%
Vintage: 2018
Did you know that bedding a pálinka means pouring the given fruit pálinka on raw or dried fruits leaving it there to rest for months? For the bedding we need about 5-10 kg of dried fruit to prepare 100 litres of pálinka while 10-30 kg of raw fruit is necessary for 100 litres of pálinka.