Hungaricums – Pálinka

What is now known as “pálinka” has been produced in Hungary from a wide variety of fruits since the middle of the 18th century. Its official description stipulates that pálinka must be fermented from fleshy, pitted fruits or berries, moreover it has to be distilled and bottled in Hungary. Products using concentrates, semidried or dried fruits cannot egally be called pálinka. Mashing, fermenting, distillation, ageing and bottling processes must all take place in Hungary.