We, Hungarians appreciate good and also strong alcohol.
One of the most traditional and internationally well known Hungarian spirits is pálinka.
Since we love to eat seasonal fruit and pick it directly from the trees, we grow a lot of fruit trees in our gardens, this fruit tastes the best. I’m already dreaming of spring and summer, when I’ll have a bite of a fresh whiteflesh peach and the sweet aromatic juice runs down my skin…. We also make jams and preserves out of all kind of fruit and if there is some left then we put it in small or rather big barrels. We have a barrel for raspberries, for cherries, sour cherries, pears, apricots, peaches, plums, quince, grapes and everything else what grows ripe in Hungarian climates.
The fruit in the barrel starts to ferment, and then we distill it.
But pálinka can have up to 65% as well.
It can only be called pálinka though, if it contains just fruit and water. Nothing else.
You can have it as aperitif and also as a digestive. And we Hungarians sometimes have it in between two courses additionally, lol.
When you drink it, it should have room temperature, then you will feel the heat of it and the aroma of the fruit. If you have a shot of the 65% pálinka, it will definitely warm you, you might also get blind for one second (just kidding) but your Hungarian is going to be fluent afterwards….
Join me and my team for a pálinka tasting, where you can experience the different flavors, learn about the history, and the stages of making in a wonderful ambience with us as your local host.
Looking forward to welcoming you with a shot of pálinka!
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