The history of the PálinkaBeer-brewing was a well-known custom in ancient Egypt, and so was wine-drinking in ancient Rome, which means that the technology of fermentation was used at that time. Distillation, the production of „spirits” was only one step forward. Who was the first to taste this narcotic drink, and where did it take place? Well, opinions may vary on these questions, but it is a fact that after a while not only wine, but also fermented fruit was distilled. While Europe be-came familiar with the distillation process in the 11th century, alcohol-produc-tion in Hungary included only wine-distillation and grain-spirit production. The history of „aqua vitae”, attributed to Queen Elizabeth, originates from the 14th century, „spirits” were regarded as medicine until the 16th century. The production of Pálinka (in the current sense) began in the middle of the 18th century, and the variety of the fruits used was expanding. On 29 September 1850, a Pálinka-tax was introduced in Hungary, and from this year on we can talk about reliable records and data in the field of Pálinka production. Based on these data, in 1913 Hungary had 860 working alcohol factories, 30 of which were of industrial scale. That year Hungarian alcohol-production be-came acknowledged all over the world. The Alcohol Bill of 1921 imposed re-strictions on production: in the following year only 240,000 hectolitres of domestic consumption was allowed by the state. Excess production was permit-ted only in case of foreign orders. In spite of this, however, in 1934 apricot Pálinka was referred to as a „world-famous Hungarian drink”. The Act 30 of 1938 fundamentally changed the situation of Pálinka production in Hungary. From this time on, „alcohol production, rectification, importation and sale” were solely commanded by the state. The regulations on Pálinka production did not change significantly until 1951, when distilleries were managed col-lectively as wine and fruit-spirit distilleries, production quantity was restricted, and in May 1952 „shot production” was initiated.After 1980 it was the state itself that abolished its alcohol monopoly, as the law-decree no. 36 of 1982 stated: „Individuals are also allowed to produce Pálinka from fruit”. Another regulation stated: „... Individuals are allowed to set up distilleries with a maximum capacity of 500-litre pots, and alcohol-pro-ducing economic organizations can hire out or pass over to individuals by con-tract management.” The most significant change, however, was that after such a long time, expertise became a requirement at last. That is to say, the current law required as the condition for issuing the operation certificate a qualification accredited by the competent ministry, or the accomplishment of an organized course.In 1965, there were 1141 distilleries in operation, a number which dropped to 880 by the time of the regime change, from which time on only 200 distilleries were privately owned. Due to insufficient technical equipment, lack of experts and the poor quality of raw materials it was impossible to produce high-quality Pálinka. Consequently, fruit Pálinka disappeared from domestic as well as for-eign markets, and was substituted by a different alcoholic drink made from fine spirit, water and essences with the cold process, which was, of course, sold as Pálinka. However, when this wonderful drink was just about to disappear from the scene, some geniuses came out of nowhere, the ones who have been produc-ing the top-quality Pálinka ever since. They fought for a long time to restore the old reputation of Pálinka, and now we can dream about world-fame again.

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How is Pálinka made?The production of Pálinka follows four different phases. The first is the careful selection of the fruits, then comes mashing, or fermentation. The next step is the fermentation of the fruit mash, which may involve a double-phase or single-phase, column method. Finally, Pálinka is gentled, which involves resting and maturation.

Fruit processing and fermentationPálinka may only be prepared using ripe, high quality fruits that are rich in flavour. The stony seed is removed from those fruits that contain it, pomiferous fruits are ground, thus the fruits are opened for the yeast to act efficiently and the alcoholic fermentation may begin in a deoxidized environment. This is done strictly without the addition of sugar. It is important to ferment the mash at a stable - 18-200 C - temperature in an anaerobic environment. The generated carbon-dioxide must be released. Higher temperature is harmful because of intensive gas-formation and the sensitivity of the yeasts; the sun literally kills the Pálinka, as well as the oxygen that enters the mash during mixing. Under ideal circumstances, fermentation is completed in 10-12 days and the secondary flavourcomponents of the future Pálinka emerge. An excellent mash is the basis of an excellent Pálinka. Although it is possible to make poor Pálinka out of good mash, it is impossible to make good Pálinka out of poor mash.

DistillationThe purpose of distillation is to extract the alcohol from the fruit, while keeping its flavours. However, distillation is a complicated process of separation, gradu-ation and concentration. The boiling-points of the different components of the mash vary; therefore they can be separated from each other. The boiling point of ethyl alcohol is 78.3 degrees Celsius, while that of water is 100, so the alcohol starts to evaporate first, the steam migrates to the cooler where they condensate and the distillate appears as a liquid. The alcohol-content of the first distillate leaving as alcohol may even reach 90 V/V %. As the mash becomes warmer, the resulting mixture contains an increasing amount of water and a decreasing amount of alcohol. In earlier days (unfortunately sometimes even today) Pálinka was distilled until the distillate reached 50% volume. This meant that post-distillate got into the Pálinka, resulting in a sour taste.Hungarian distilleries use two methods of distillation. One is the traditional „kisüsti” (in a small pot still), double-distillation technology. This technology is not only „kisüsti” because the capacity of the pot stills is limited - maximum 1000 litres - but the point is that the final product is gained from two separate distillations. In everyday language: first the mash is boiled to obtain the alcohol and other volatile components through distillation. The steam is cooled, and the alcoholic liquid obtained (low alcohol or „alszesz”) is refined in a separate phase. In this phase, the pre-distillate and post-distillate is separated from the middle-distillate to avoid unpleasant tastes and odours. The pre-distillate con-tains the most volatile parts, some of which may spoil the pleasure of Pálinka. The extraction is continued until pungent aldehydes disappear and the Pálinka has a fruity taste. It is difficult to draw the line of separation. The aim is to produce Pálinka with enough taste and flavour but with no unpleasant odour. This requires great expertise. The middle-distillate contains the most valuable components: ethyl alcohol and flavour components. This is Pálinka: pure distil-late with a pleasant fruity flavour and smell. There are devices which are capable of boiling and refining at the same time in a single process. It is unnecessary to interrupt the process of distillation to

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separate the pre-distillate and perform refining separately. This technology is called booster or column-procedure. In this equipment the still is combined with a 2-3-4-plate aroma- and alcohol-booster column with a built-in pre-cooler (deflegmator), where rectification takes place after the mash vaporizes. The point of the column is that the steam from the mash warmed up in the still flow in an upward direction toward the column and the plates located in the column refine the distillate by condensing the steam that reaches the liquid on the plate. The pre- and post-distillates must of course be separated from the middle-distillate in this process as well.Whichever method is chosen, the emphasis is on the middle-distillate, the al-cohol content of which is usually set using flavour-free, pure deionised water.

Aging/maturationPálinka must be rested for at least three months. During this time the distillate "organizes itself," its original values do not change, but the Pálinka becomes more harmonious. In the course of resting, the internal balance of the distillate is established and its asperity and crudity is resolved: it becomes clear and „round”. The rested Pálinka may then be bottled.Pálinka is not just rested, it is also matured for a standard time in wooden bar-rels with adequate capacity, as set out in the regulations. Matured Pálinka is different from rested Pálinka in all respects. First, it can be distinguished by the colour gained in the barrel and the values added during maturation: the har-monious fragrance of flowers, the pleasantly soft, spicy and sweet fruity back-ground. The „Ágyas” Pálinka (Pálinka on a fruit bed) is matured on a bed of fruits - which may be fresh or dried fruits, in the course of which the colour and the flavour of the fruits is released, which changes the Pálinka: its flavour becomes more characteristic due to the fructose.

The PálinkaAs of November, 2008, the concept of Pálinka and the use of the name „Pálinka” are regulated by Act LXXIII of 2008 - as harmonized with the legal regulations of the European Union. These same regulations pertaining to the production and name „Pálinka” shall be applied to the products intended for export outside of the European Union member states. According to this legal regulation:A fruit distillate may only bear the name Pálinka if it is made exclusively from fruits or wild fruits, grape pomace or „aszú” grape pomace grown or indigenous to Hungary, and the mashing, distillation and bottling are done in Hungary. No beet sugar, cane sugar, corn sugar or grape pomace and wine-lees with fructose additive may be used in the production of Pálinka. No diluted or non-diluted alcohol or flavouring may be added; not even elderflower, for example; it may not be flavoured, coloured or sweetened even if this is done to achieve a „rounder” taste of the final product.

Exclusivity of the PálinkaAfter having complied with the strict requirements, the Hungarian Pálinka was granted exclusive use of the name in 2004. Namely, within the territory of the European Union only the distillates produced within Hungary, from the afore-said fruits and in accordance with the aforesaid procedure may be called Pálinka. With regard to apricot Pálinka, four provinces of Austria are also entitled to the use of the name. Furthermore, the regulations pertaining to the production and name „Pálinka” shall be applied to the products intended for export outside of the European Union member states as well.

Types„Kisüsti Pálinka” („small-pot” Pálinka): fruit and pomace Pálinkas produced in pot stills with copper surfaces of maximum 1000 litre capacity and using at least a double-phase distillation method.„Aszú törkölypálinka” („Aszú” pomace Pálinka): a pomace Pálinka that is verifiably prepared 100% from the pomace of the grape used to produce the „Aszú” wine in the closed, historical „Tokaj-hegyalja” wine region within Hungary.„Érlelt” (Aged) Pálinka: fruit and pomace Pálinka that is aged in a wooden bar-rel for at least 3 months. Aged Pálinkas may only be mixed if they are of the same type, however the time of aging shown on the label may only be that of the youngest aged Pálinka within the mix.„Ó” (Old) Pálinka: a fruit or pomace Pálinka aged for at least 1 year in a wooden barrel smaller than 1000 litres, or for at least 2 years in a wooden cask of 1000 litres or above. Mixed fruit Pálinka: Pálinka prepared by the distillation of different types of fruit mashes or by the mixing of different types of Pálinkas later on, regardless of the proportion of the different components.Pálinka matured on a fruit bed or „Ágyas” (fruit-bed) Pálinka: fruit Pálinka that is aged together with the fruit for at least 3 months. If the Pálinka is referred to with the name of one single fruit, the fruit bed must be of the same fruit as the Pálinka itself. It may also include different types of fruits, however in this case it may only be referred to as mixed „Ágyas” (fruit bed) Pálinka. To 100 litres of Pálinka at least 10 kg of ripe or 5 kg of dried fruits of high quality must be added. Pálinkas with protected designation of originSome regions of Hungary are especially suitable for the production of certain fruits, and Pálinka of excellent quality has been produced in those regions for centuries. In the event that it meets the relevant criteria, the region may receive the distinguishing label of „protected designation of origin”. This means that only Pálinka made from fruit grown within the designated region and mashed, distilled and bottled in the same region may be assigned the name. These Pálinkas are the following: „Békési szilvapálinka” (Békés plum Pálinka), „Göcseji körtepálinka” (Göcsej pear Pálinka), „Gönci barackpálinka” (Gönc apricot Pálinka), „Kecskeméti barackpálinka” (Kecskemét apricot Pálinka), „Szabolcsi almapálinka” (Szabolcs apple Pálinka), „Szatmári szilvapálinka” (Szatmár plum Pálinka), „Újfehértói meggypálinka” (Újfehértó sour cherry Pálinka), „Pannonhalmi törkölypálinka” (Pannonhalma grape pomace Pálinka)

The Pálinka culturePálinka is part of Hungarian culture and one of the greatest values of Hungarian gastronomy. The key rule to proper Pálinka consumption is that it is meant to be consumed at room temperature, between 18-20 degrees Celsius. Cooling of the Pálinka causes serious damage to the Pálinka and the consumer, as it looses the essence we drink it for: its scent and fruitiness. The sense of alcohol is reinforced, the neutral character of the ethyl-alcohol dominates, suppressing the unrivaled values of the real Pálinka. Do not listen to those who recommend cooled Pálinka!Pálinka is best enjoyed if tasted slowly, sipping. It is not quantity that matters, but quality and the feeling that surrounds Pálinka. Pálinka signifies pleasure, whether consumed during a friendly chat, before or after a festive dinner, as it is also a consummation to gastronomic delights. Pálinka may both be con-sumed before meals as aperitif or after meals as digestive. The glass used to drink Pálinka should be wide at the bottom and narrow at the rim to lead the scents

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to the nose. Pálinka does not need to be swirled in the glass to release aromas, slightly tilting and moving the glass will reveal the scent.Do not forget the dry test after tasting Pálinka. Leaving the dry test out will leave you without truly knowing the Pálinka. Warm the empty glass with your hand for four-five minutes after having drunk the Pálinka; the warmth of your hand will release intensive, pleasant aromas. The components will then be felt in the order of evaporation, first the etheric head notes, followed by the more fruity, citric heart notes and finally the fruity base notes are gradually revealed. This is the completion and fulfillment of the pleasures offered by a beautiful Pálinka experience.Pálinka may also be used to prepare dishes, shakes, cocktails and cakes, giving a special, pleasant flavour and aroma to the specialties of the Hungarian cuisine.

What to look for during shopping?It is important to consider the price of Pálinka. The price of Pálinka bears a high amount of tax, which is at least 700-1,000 Forints per half litre. Naturally, the price cannot be lower than the tax included. The cost of raw materials, production, packaging and sales must be added as well. Hence, Pálinkas sold at a suspiciously low price are most likely not true Pálinkas. Do not purchase these drinks!The label of the Pálinka must include: - the word „Pálinka” following the name of the fruit - or the word „Törkölypálinka” (pomace Pálinka) „Aszú törkölypálinka” can

only be made from grapes of „Tokaji aszú” - the alcohol content of the product - at least 37.5% volume - the filling volume, e.g.: 0.5 litres - the composition: may only be fruit or pomace Pálinka and water. In case of

„ágyaspálinka” (Pálinka on fruit bed), the name of the fruit. - the date of bottling or product identification number - the name and address of the producer or distributor.In the event that any of these data is missing, be cautious and do not buy the product!Popular alcoholic drinks, liqueurs may be prepared using Pálinka, however those may not bear the name „Pálinka”. Do not be misled by the beautiful fruit illustrations on the label if the word „Pálinka” is not present.Further to the above criteria, the following may help in making your choice:

Pálinka tax stampAccording to Act LXXIII of 2008 (the Pálinka Act), tax stamps of a different colour (Pálinka tax stamps) than those used for other alcoholic products may be used to label Pálinkas and pomace Pálinkas sold within Hungary, as of 15 February 2009. Bottles with a reddish-orange colour tax stamp certainly contain Pálinka!

“Quality Food from Hungary” trademark For over 10 years now, this distinguishing trademark has been telling the de-manding consumer that he/she is about to put a quality product in his/her basket, given that the use of this trademark guarantees the outstanding quality of the product, complying with the strict trademark criteria. The producers and manufacturers may voluntarily apply to win the right to use this trademark. Granting use of the trademark is based on strict criteria; an independent profes-sional body performs the evaluation of the applicant products. Accredited laboratories regularly monitor compliance of the product after the use of the trademark has been granted. Over 370 products of approximately 80 producers bear this trademark, which can also be found on a number of Pálinkas: in total, 40 products of 6 producers bear the distinguishing logo.

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Pá lin ka fõz dék,ame lyek a ki ad vány ban sze re pel nek

•  Agárd Agár di Pá lin ka fõz de Kft.

•  Bé kés Bé ké si Pá lin ka Zrt.

•  Békéscsaba Kisrét Manufaktúra Kft.

•  Boldogkõváralja Boldogkõ-Fruit Kft.

•  Budapest Ital Magyarország Kft. (Drink Hungaria Kft.)

•  Budapest Réz an gyal Kft.

•  Csetény Ba ko nyi Íz és Pár lat Kft.

•  Dunavecse Vecse-Komplex Kft.

•  Érpatak Zsin de lyes Pá lin ka fõz de Kft.

•  Györköny Vitalis Kft. – Már ton és Lá nyai Pá lin kák

•  Gyula Gyu lai Pá lin ka Ma nu fak tú ra

•  Harc Brill Pá lin ka ház Kft.

•  Kecskemét Kecs ke mé ti Li kõr ipa ri Zrt. – Pa jor Pá lin ka

•  Kecskemét Zwack Kecs ke mé ti Pá lin ka ma nu fak tú ra

•  Agárd

• Kunfehértó

• Komárom• Neszmély

• Pannonhalma

• Velem

• Nagylengyel

• Csetény

• Szentkirályszabadja

• Zamárdi • Dunavecse

• Kiskõrös

• Sióagárd

• Györköny

• Budapest

• Szár

• Madaras

• Harc

• Oszkó

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•  Oszkó Nor ma Kft. – Birkás Pá lin kák

•  Ököritófülpös Matheus Pá lin ka ház Kft.

•  Új szil vás Boly hos és Fia Bt.

•   Pannonhalma Gyõri Likõrgyár Zrt. – Pannonhalmi Pálinkárium

•  Panyola Panyolai Szil vó ri um Kft.

•  Pálháza Szalontai Pá lin ka fõz de

•  Sarkad Éden-tó Szeszfőzde Bt.

•  Sióagárd Sav anya Pá lin ka ház

•  Szentkirályszabadja Csalló Pálinka Manufaktúra Kft.

•  Szár Nobilis Pálinkafarm

•  Tarpa Tarpa Ma nu fak tú ra Kft.

•  Tiszaföldvár Szicsek Gyü mölcs szesz és Li kõr Üzem Kft.

•  Velem Re mé nyi Pá lin ka fõz de – Szent Vid Hegyi Gyü mölcs pá lin kák

•  Zamárdi Treffpunkt Gar 2000 Kft. – „Zimek Ma nu fak tú ra”

•  Kiskõrös Vinotrep Kft. – Pe tõ fi Pá lin ka fõz de

•  Komárom Is ten kú ti Pá lin ka ház

•  Kunfehértó Arany ka pu Bo rá sza ti Mel lék ter mék-fel dol go zó Zrt.

•  Lõ rin ci Gom bo si Pá lin ka fõ zõ Kft.

•  Madaras Madarasi Pá lin ka fõz de

•  Mályinka Mályinkai Pálinkafőzde

•  Márkháza Márkházi Pálinkafőző Társaság

•  Miskolc Mis kol ci Li kõr gyár Zrt. – Prekop Pá lin kafõz de

•  Nagykörû Bujáki Szeszfõzde

•  Nagylengyel Far kas Pá lin ka Kft.

•  Neszmély Hilltop Neszmély Zrt.

• Kunfehértó

• Miskolc

• Mályinka

• Érpatak

• Lõ rin ci

• Márkháza

• Kiskõrös

• Békés • Sarkad• Békéscsaba

• Gyula

• Nagykörû

• Boldogkõváralja

• Pálháza

• Tarpa• Panyola

• Tiszaföldvár

• Újszilvás

• Kecskemét

• Budapest

• Ököritófülpös

• Madaras

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Arany ka pu Bo rá sza ti Mel lék ter mék-fel dol go zó Zrt.

Agár di Pá lin ka fõz de Kft.Contact:H-2484 Agárd, Sreiner-tanyaPhone: +36-(22)-579-164Fax: +36-(22)-579-164e-mail:agardi@agardi.huweb: www.agardi.hu

Contact: H-6413 Kunfehértó, IV. kör zet 6. H-6413 Kunfehértó, Pf.: 5.Te l: +36-(77)-407-044 Fax: +36-(77)-407-110e-mail: aranykapu@aranykapu.huweb: www.arany ka pu.hu

Ba ko nyi Íz és Pár lat Kft.Contact:H-8417 Csetény, Kül te lek hrsz. 051/60Phone: +36-(88)-485-500Fax: +36-(30)-312-7023e-mail: bipkft@citromail.huweb: www.tar.hu/bipkft

Fully handmade Csetényi Pálinka adds a refreshing and ex-traordinary colour to the palette of Pálinkas. According to old traditions, in our distillery we prepare this excellent drink in cop-per pots, in a wood-fired system. Our Pálinkas are made 100% of mature, pure fruits and as Mr. László Varga makes no joke when it comes to Pálinka, he always makes it to 50% ABV.

Our Company has been involved in the complex processing of winery by-products since 1996. Selecting 40 000 t of pomace, we produce 100-150 hlf of pomace Pálinka annually. We produce 60-70 000 hlf of apri-cot, plum and pear Pálinka per year.

Incredibly sensual, etheric and harmonic, colourful, but plainly honest, just like nature itself - Agárdi Pálinka offers you this experience, tempting you to explore the sunlit world of true fruit Pálinka.

Boly hos és Fia Bt.Contact:H-2768 Új szil vás, Bics kei út 34.Phone: +36-(53)-587-510Fax: +36-(53)-587-510e-mail: palinka@bolyhos.huweb: www.boly hos.hu

According to the traditional Hungarian way of pre-paring “kisüsti” Pálinka, we prepare the Bolyhos Pálinka on a fruit bed in copper pots, using the dou-ble-distillation method, then we bottle it on a bed of dried fruits.

Bé ké si Pá lin ka Zrt.Contact:H-5630 Bé kés, Gõz ma lom sor 12.Phone:+36-(66)-415-992Fax: +36-(66)-411-580e-mail: bekesipalinka@bekesipalinka.huweb: www.bekesipalinka.hu

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Boldogkõ-Fruit Kft.

Our products are marketed under the Bestillo brand name. Our main product is the Bestillo Gönc Apricot Pálinka, which is of pro-tected designation of origin. The other types of Pálinkas we produce are: Williams pear, plum, gypsy sour cherry, black currant, quince, raspberry, blackthorn, wild cherry, “aszú” pomace.

Contact:H-3885 Boldogkõváralja, Bé ke u. 31.Phone: +36-(46)-3+36-628Fax: +36-(46)-3+36-628e-mail: info@bestillo.huweb: www.bestillo.hu

Békési Pálinka Distillery, founded in 1984, is a family busi-ness. Our core principle: to produce the best quality Pálinkas based on traditions. Our flagship is Békés Plum Pálinka, which is a Pálinka of protected designation of origin and is known in 27 member states of the European Union.

Brill Pá lin ka ház Kft.

Thanks to our targeted developments, our products are char-acterized by the full taste of “kisüsti” (pot still) Pálinka and the fruity lightness ensured by the column still system.Our motto: Nature, tradition, quality!

Bulyáki Szesz fõz de

Csalló Pá lin ka Ma nu fak tú ra Kft.

Contact:H-7172 Harc, Sió fo ki u. 21.Phone: +36-(74)-437-123 e-mail: brill@brillpalinkahaz.huweb: www.brillpalinkahaz.hu

A pálinka – élmény

Contact:H-5065 Nagy kö rû, Tán csics u. 15.

Phone: +36-(30)-239-1309e-mail: palinka@bulyakipalinka.hu

web: www.bulyakipálinka.hu

Cherry trees flower on over 200 acres at Nagykörű, where one of the oldest Hungarian Pálinka distill-eries is located: tax has been collected (per pot of Pálinka) on Pálinka since as far back as 1810. We welcome all brewers and visitors, offer-ing over 20 years of practice and professional experience.

Contact:Szék hely: H-8200 Veszp rém, Si mon I. u. 3.Te lep hely: Vö dör völ gyi Pá lin ka ház, Ba la ton al má di (Szentkirályszabadja kül te rü let)Phone: +36-(30)-947-1811Fax: +36-(88)-421-174e-mail: csallo@csallo.huweb: www.csallo.hu

Our company produces Pálinka since 1999.Our product range in-cludes selected pomace Pálinkas from the region of Szekszárd, spe-cial fruit Pálinkas and Pálinkas on fruit bed. To this day we have won 71 awards at prestigious contests. You are welcome to visit us!

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Drink Hungaria Kft.Ital Magyarország Kft. 895 Hunnium Pá lin kák

A 895 Hunnium pálinkamestere az ország legkiválóbb alap-anyagaiból komponálja pálinkáit. A márka rövid története a siker története: 2008 óta több mint 24 érmet, kétszeres Champion díjat, 2011-ben pedig Magyar Termék Nagydíjat érdemelt ki. A siker hagyománnyá válik. www.895hunnium.hu

Contact:H-1147 Budapest, Czobor utca 4. Phone: +36-(1)-354-0612 E-mail: info@italmagyarorszag.huweb: www.italmagyarorszag.hu

Far kas Pá lin ka Kft.Contact:H-8983 Nagy len gyel, He gyi u. 13.Phone: +36-(92)-380-037; +36-(70)-549-0033; +36-(30)-335-8311e-mail: farkaspalinka@t-online.hu

The Farkas Pálinka Distillery is located in the valley surrounded by the Göcsej Hills.The fruit distillates prepared here are of unique value, reflecting the taste, professionalism and devotion of their cre-ator. We guarantee to sell only original and high quality Pálinkas.

Éden-tó Szeszfőzde Bt..

Contact:H-5720 Sarkad, Hargita sétány 2.Phone: +36-(66)-375-936e-mail: edentoszeszfozde@citromail.huweb: www.sarkadipalinka.com

One drop op HUNGARICUM,

one drop of LUXUS

for everyone at reasonable prices.

csak ennyi volt az angol szöveg, fent a magyar.Tradition. Craftsmanship. Work of Art.Kapok angol fordítást? :)))

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Gyu lai Pá lin ka Ma nu fak tú ra

Contact:H-5700 Gyula, Sándorhegy 1.

Phone: +36-(66)-460-034Fax: +36-(66)-460-033

Mobile: +36-(20)-222-1165 (Adamik Anikó)

e-mail: info@gyulaipalinka.huweb: www.gyulaipalinka.hu

Contact:H-2544 Neszmély, Melegeshegy, Pf.: 5.Phone: +36-(34)-550-450Fax: +36-(34)-550-451e-mail: info@hilltop.huweb: www.hilltop.hu

Hilltop Neszmély Zrt.

Gom bo si Pá lin ka fõ zõ Kft.

The Gombos Pálinka Distillery was built near Hatvan, between Nagygombos and Lőrinci, as an investment of the Gödöllő Experimental Farm, next to a 320 acre fruit orchard. We use one of Hungary’s most modern and state-of-the-art distillation equipments, preparing our Pálinka with the “kisüsti” (pot still) technology.

Contact:H-3021 Lõ rin ci, Pf.: 17., hrsz.: 0180Phone: +36-(37)-388-384Fax: +36-(37)-388-384e-mail: info@gombosi.huweb: www.gombosipalinka.hu

The Hilltop Neszmély Winery prepares its unmistakable Irsai, Chardonnay and Tramini “Hilltop Törköly” grape Pálinkas in its copper “kisüsti” (pot still) Pálinka distillery, in the renewed local Pálinka distillery.

The “Báró Harruckern Gyulai Pálinkamanufaktúra Kft.” is the successor of the almost 300-year old tradi-tions of the first Pálinka dis-tillery of Gyula, founded in 1731. Our plum, Jonathan apple, and forest fruit distil-lates are brewed 100% from aromatic fruits.

Mr. Gyula Borbély has been operating his distillery on the Istenkúti Dűlő at Szőny since 1993. The distillery is fully modernized. In ad-dition to lease brewing, we also do commercial distillation. The Pálinka is made exclusively of fresh fruits.

Contact:H-2921 Ko má rom, Istenkúti-dû lõ ,Szé che nyi út 9/APhone: +36-(30)-204-4201e-mail: kom-bopa@vivamail.hu

Is ten kú ti Pá lin ka ház

Kisrét Manufaktúra Kft.

Madarasi Pá lin ka fõz de

Contact:H-5600 Békéscsaba, Kisrét 92/2.Phone: +36-(66)-325-859Fax: +36-(66)-325-859e-mail: arpadpalinka@arpadpalinka.huweb: www.arpadpalinka.hu

Contact:H-6456 Ma da ras, Szent Ist ván u. 105.Phone: +36-(79)-558-010Fax: +36-(79)-558-010Mobile: +36-(30)-383-3662e-mail: madarasipalinka@t-online.huweb: www.madarasipalinka.hu

50 years of experience in Pálinka production. We prepare our Pálinkas with great care, from fruits of excellent aroma, grown on the soils of Bácska, with the traditional method, using double-distillation.

My family and I believe in the top qua l i ty o f th e Árpád Pálinka, which is amongst the best Pálinkas, and are devoted to playing a worthy role in today’s Pálinka drinking culture. Our purpose is to maintain uniqueness and quality.

Contact:H-2040 Bu da örs, Hárs fa u. 3.Phone: +36-(1)-374-6081Fax: +36-(1)-374-6089e-mail: info@matheuspalinka.comweb: www.matheuspalinka.com

Matheus Pá lin ka ház Kft.

Matheus Pálinkaház Kft. is a drink wholesale company. It was founded in 2008 with the objective of selling the Matheus and Gombos i Pá l inkas , s ta r t ing in October, as well as other H u n g a r i a n s p e c i a l t y Pálinkas and exclusive drinks from other member states of the European Union.

Mályinkai Pálinkafőzde

The traditional, wood-fired, copper pot technology Pálinka distillery of the village has been preserved for generations and is nowadays considered a museum piece. The distillery has been operated by various generations, but all owners were fully devoted to keeping the tradition “intact” - and so am I, operating the distillery since 1989.

Contact:H-3645 Mályinka, Árpád u. 9.Phone: +36-(48)-340-030e-mail: info@malyinkaipalinka.huweb: www.malyinkaipalinka.hu

Márkházi Pálinkafőző Társaság

Our company was founded by a group of friends, where the founding members are bound by a decade-long friendship. Our common adventures allowed us to gather the experiences of 100 years of Pálinka consumption and production and now is the time to build on this experience.

Contact:H-3075 Márkháza, Rákóczi utca 48.Phone: +36-(32)-390-070e-mail: iroda@markhazipalinka.huweb: www.markhazipalinka.hu

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Contact:H-9825 Oszkó, Rá kó czi F. u. 68.Phone: +36-(94)-371-071Mobile: +36-(30)-256-3066e-mail: normakft@oszko.hu

Our family business was founded in 1990 and is seated in Oszkó. Our distillery uses old, tradi-tional copper pots and a wood-fired system to produce Pálinka. The family business takes care of the entire production process, starting from growing the fruits to bottling. This is how we can guarantee the outstanding qual-ity of each bottle

Nor ma Kft. – Birkás Pálinkák

The traditional and special Pajor Pálinkas and those aged in mul-berry barrels are all made of selected, aromatic fruits grown on the sunny slopes of the Kecskemét sand region and are rightly amongst the premium category drinks.

The Nobilis Palinkafarm situated at the foot of the Vértes Mountains and nestled amongst quiet and peaceful villages surrounded by a natural forest reserve. This is where we produce our own fruits for our palinka selection. The mission of our well-cultivated fruit orchard is to produce the best raw material for palinka production. There is no added flavour-ing: each bottle contains at least 5,5 of top quality fruit.

Pa jor Pá lin ka – Kecs ke mé ti Li kõr ipa ri Zrt.

Nobilis Pálinkafarm - Spirits 68 Kft.

Contact:H-6000 Kecs ke mét, Kis kõ rö si út 18–20.Phone: +36-(76)-412-777Fax: +36-(76)-412-788e-mail: info@kecskemetlikor.huweb: www.kecskemetilikor.hu

Contact:H-2066 Szár, József Attila u. hrsz 066.Tel: +36-(22)-353-838Fax: +36-(1)-327-8449e-mail: info@nobilispalinka.euweb: www.nobilispalinka.eu

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Contact:H-3527 Mis kolc, Vi téz u. 13.Phone: +36-(46)-501-378Fax: +36-(46)-342-812e-mail: milikor@t-online.huweb: www.miskolcilikorgyarrt.hu

Prekop Pá lin ka fõz de – Mis kol ci Li kõr gyár Zrt.

The Prekop Pálinka distillery was built in the summer of 2004. We produce traditional and specialty Pálinkas in our column still technology, closed, computer controlled system. Our Pálinkas are repeatedly recognized at prestigious contests.

Panyolai Szil vó ri um Kft.

Processing the best fruits of Szatmár, we prepare our outstanding quality Pálinkas at Panyola in ac-cordance with our one-cen-tury tradition. The product families “Panyolai” and “Panyolai Elixír” are of-fered in different bottle sizes and exclusive packaging.

Contact:H-4913 Panyola, Szilvórium tanya 1.

Fax: +36-(44)-999-652Mobile: +36-(30)-645-3319

e-mail: info@panyolai.huweb: www.panyolai.hu

Using the traditional Hungarian technology, the Pannonhalma Pálinkarium produces Pálinka from the excellent fruit grown near the castle hill of Pannonhalma, since 1917.

Contact:H-9090 Pannonhalma, Petõfi út 26.Phone: +36-(96)-312-535 Fax: +36-(96)-314-064e-mail: palinka@pannonhalmipalinkarium.huweb: www.pannonhalmipalinkarium.hu

Pannonhalmi Pálinkárium– Gyõ ri Li kõr gyár Zrt.

Re mé nyi Pá lin ka fõz de – Szent Vid Hegyi Gyü mölcs pá lin kákContact:H-9726 Ve lem, Rá kó czi út 27. Phone: +36-(94)-361-482Mobile: +36-(20)-382-5095, +36-(30)-249-5331 e-mail: stvidkisusti@t-online.hu

The master Pálinka brewer, Mr. Tibor Reményi, member of the Hungarian Pálinka Order, operates the Pálinka distillery of Velem as an entrepreneurship. At present, the distillery is serving the local population. It performs lease brewing, using traditional distillation technology.

Sav anya Pá lin ka ház

“Quality, tradition and elegance”Our family business, founded by Mr. Géza Savanya, prepares the high quality, aromatic Sióagárdi and Aranyszalagos Pálinkas 100% from fruits and are bottled in unique bottles after a long period of maturation.

Contact:H-7171 Sióagárd, Le ány várPhone: +36-(74)-512-038Fax: +36-(74)-512-038e-mail: s.geza@savanyapalinkahaz.huweb: www.savanyapalinkahaz.hu

Contact:H-1037 Bu da pest, Se re gély u. 11. Phone: 487-7380Fax: 487-7381e-mail: www.rezangyal.cominfo@rezangyalpalinkak.hu

“Character in the bottle. The most noble, tastiest Hungarian Pálinka is included in our se-lection. These Pálinkas are those that even us, experienced Pálinka tasters comment as: “a Rézangyalát!” We offer consumers a “safe choice” with our collection of the best of Hungary’s fruit dis-tillates.

Réz an gyal Kft.

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Contact:H-5461 Tiszaföldvár-Homok,

Új kin csem 17.Phone: +36-(56)-472-005

Fax: +36-(56)-470-172e-mail: szicsek@t-online.hu

web: www.magyarpalinkahaza.hu

Szicsek Gyü mölcs szesz és Li kõr Üzem Kft.

Contact:H-4931 Tarpa, Köl csey u. 29.Phone: +36-(45)-488-247Fax: +36-(45)-488-613e-mail: postmaster@tarpah.t-online.huweb: www.tarpa.hu

The Tarpa Manufaktúra Kft. was founded in 1996 with the objective of developing production processes based on traditional recipes, which allow the production of high quality, marketable products, using the raw materials characteristic of the region. The objective has been reached and our products are today sold under the brand name Tarpa.

Tarpa Ma nu fak tú ra Kft.

Szalontai Pá lin ka fõz de

T h e S z a l o n t a Pálinka distillery is located in Pálháza, in the heart of the Zemplén. Our pre-mium product family is matured in mul-berry barrels.Since 2009, we also welcome our guests in our tasting house.

Contact:H-3394 Pálháza, Petőfi u. 5. Phone: +36-(47)-370-018Fax: +36-(47)-370-018Mobile: +36-(20)-564-8862e-mail: szalontaipalinka@pr.huweb: www. szalontaipalinka.hu

Following the steps of his father, Mr. János Szicsek re-founded his distillery near Tiszazug, after the change of the regime. The products are prepared with the traditional “kisüsti” (pot sti l l) technology and in accordance with the strict professional standards. Playing with flavours and aromas!

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We brew our Pálinkas in the “Zimek Manufaktúra” with a unique technology equipment, which has brought our products recognition at both Hungarian and international contests. We welcome our guests with Pálinka tasting at our show distill-ery, whom we introduce to the secrets of Pálinka brewing.

Treffpunkt Gar 2000 Kft. – „Zimek Ma nu fak tú ra”Contact:H-8621 Zamárdi, Endrédi u. 061/24. hrsz.Phone: +36-(84)-545-101Fax: +36-(84)-345-056e-mail: palinka@palinka.netweb: www.palinkainfo.hu

Vinotrep Kft. – Pe tõ fi Pá lin ka fõz de

The Petőfi Distillery of Vinotrep Ltd. was built in 1968 and is Hungary’s largest “kisüsti” Pálinka producer. We produce 200,000 hlf of Pálinka per year in our four, 1000-litre pots and our two, 1000-litre distillery pots. The ma-jority of our produce is sold without packaging to bottling plants. Our bottled products include pear, cherry, apricot and plum Pálinkas, under the Petőfi brand name.

Contact:H-6200 Kis kõ rös, Izsá ki út 17., Pf. 171.Phone: +36-(78)-312-502Fax: +36-(78)-413-913e-mail: vinotrep@t-online.huweb: www.vinotrep.hu

Vecse-Komplex Kft.

Contact:H-6087 Dunavecse, Al kot mány u. 120.Phone: +36-(78)-438-091Fax: +36-(78)-438-091e-mail: vecsekomplexkft@t-online.huweb: www.dunaihajospalinka.hu

We opened our distillery at Dunavecse in June, 2007. The “kisüsti” (pot still) distillation equipment was built by outstanding Hungarian experts, merging tradition and today’s state-of-the-art technology. In the preparation of our fruit Pálinkas, we succeeded in bottling the unforgettable harmony of the fruits grown in Dunavecse.

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Contact:H-4245 Ér pa tak, Zsin de lyes-ta nya 1.Phone: +36-(42)-290-316Fax: +36-(42)-590-045Mobile: +36-(30)-903-0646e-mail: zsindelyes@zsindelyes.huweb: www.zsin de lyes.hu

Our Company was founded as a family business in 1984, building the distillery with the traditional “kisüsti” (pot still) distillation equipment. The distillery got its name from the neighbouring “Zsindelyes” farm. The use of this name also represents that we produce Pálinkas characteristic of the region. We are pre-pared to welcome almost 100 guests at our tasting house. Our main objective is to achieve that the real, high quality Pálinkas, as recognized by the European Union, take their rightful place in the premium category.

Zsin de lyes Pá lin ka fõz de Kft.

The Zwack family has been producing outstanding distil-lates for decades in its plant at Kecskemét, which thanks to the devotion and enthusiasm of Mr. Sándor Zwack, reached its peak of success in our days. Our visitors are introduced to the traditions of Hungarian Pálinka brewing.

Zwack Kecs ke mé ti Pá lin ka ma nu fak tú ra

Contact:H-6000 Kecs ke mét, Matkói út 2.

Phone: +36-(76)-497-711e-mail: palinka@zwackunicum.hu

web: www.zwackpalinka.hu

Our exuberant, perfume-scented, incredible fruit flavoured “Márton és lányai” (Márton and daughters) Pálinkas are produced in Györköny. We have won several gold and silver medals at both Hungarian and international contests. Our “Irsai Olivér” Pálinka won the title of “Pálinka of the year” in 2006 and 2008 and our distillery was awarded the “National Winner” title in 2008.

Contact:H-7045 Györköny, Arany J. u. 359.Phone: +36-(75)-552-004Fax: +36-(75)-552-005Mobile: +36-(20)-353-5490e-mail: martonjanos@pannongsm.huweb: www.martoneslanyai.hu

Vitalis Kft. – Már ton és Lá nyai Pá lin kák