Pálinka

Pálinka is the Hungarian-language term for fruit brandy.

History

Archaeological finds from the area of Buda prove that spirits in the Kingdom of Hungary were already known in the 13th century. The first written record comes from the year 1656: In his book "Opera Medica" writes John Praevotius of the " Acqua vitae reginae Hungariae ", the "Water of the Queen of Hungary ". Presumably, these were to Brandy, to the personal physicians of Queen Elizabeth introduced as a medicinal product from Italy. This from the Slovak verb Palit ( cook, boil ) formed pálinka word first appeared in the 16th century. From about this time, spirits are consumed as a beverage, fruit and grain fires spread more and more. 1836 is introduced in the Kingdom of Hungary for the first time a tax on spirits, 1850 asked the production under the control of a state monopoly. 1851 are counted in the Kingdom of Hungary 105129 distilleries. After alcohol prohibition during the Hungarian Soviet Republic consist ( at a much reduced territory of Hungary ) in 1920 still 260, 1970 1071, 1982 815 distilleries. Since 2002, the pálinka experienced in Hungary as a result of Pálinkagesetzes a renaissance as a high quality, trendy beverage. 2010 a lot of fruit brandy produced in the commercial distilleries in Hungary, which corresponds to 1.08 million liters pálinka with 50 percent alcohol by volume.

Production

Pálinka is made from fruits that contain enough sugar to produce enough alcohol for a distillation during fermentation process. For the fermentation, the fruit is placed in air-tight vessels, where forms in a few weeks under the action of yeast from the sugar alcohol. Thereafter, the alcohol is gently distilled in several steps, so that the precious aromas and essential oils of the fruits are preserved, which gives the fruit its fire fruity taste. Hungarian pálinka usually have an alcohol content of 40 to 55 volume percent.

Varieties

Classic Pálinkasorten are apricot, plum and cherry. Also popular is pálinka from apples, cherries or quince. Since 2002, more and more distilleries are experimenting with the rarer, some wild fruits such as blackthorn, rowan berries, blueberries, currants or mulberries. The term refers to a törkölypálinka grape marc.

Legal framework

With the Pálinkaverordnung from 2002 and still going on with the Pálinkagesetz 2008, the Hungarian legislature has outlined exactly what may be sold under the name pálinka. Therefore, it must be fired from a pálinka and bottled ( at Törkölypálinka pomace ) in Hungary in Hungary produced fruit. This represents virtually a controlled designation of origin. Furthermore, neither the mash yet the finished fruit brandy additives such as sugar, flavors, dyes or the like may be added. A Pálinka must have at least 37.5 percent alcohol by volume.

At the EU level, since 2004, only Hungary and the four Austrian states of Lower Austria, Burgenland, Styria and Vienna the right to designate their respective products as pálinka. In contrast to Hungary only, the name can be used for barackpálinka Marillenbrand in Austria.

On 27 September 2010 to the effect that occurred in Hungary, a change in the law in force, the annual production of up to 86 liters pálinka with 50 percent by volume is not subject to approval and exempt from the tax on spirits. The new regulation has been strongly criticized by interest groups of commercial quality distilleries.