Hungarian Pálinka.]] Palinka (Hungarian: Pálinka, Romanian: P?linc?, Slovak: Pálenka) is a traditional type of brandy that is produced in Hungary and Romania (mostly in Transylvania). The origin of the word is Slavic stemming from the word páli? (in Slovak) which means to distill. Pálinka is almost always drunk in shot glasses straight up.

It is usually made from plums (Hungarian: "szilva", Romanian: "prune"), apples (Hungarian: "alma", Romanian: "mere"), pears (Hungarian: "körte", Romanian: "pere"), apricots (Hungarian: "barack", Romanian: "caise") and sometimes cherries (Hungarian: "cseresznye", Romanian: "cire?e"), and is double-distilled. It can even be made from pomace, the leftovers from winemaking.

The alcohol content varies, with 50% or more being the norm, as required by law for stamped bottles available in stores. Another version (around 40% alcohol) is called ?uic? in Romania. The most powerful kinds of palinka are (informally) referred to in Hungarian as "kerítésszaggató" in Hungarian, which literally means "fence-tearer" and refers to a drunkard's loss of balance. These potent, home-made, "házi (house) pálinkák", are not commercially available, but are nonetheless very common. In Hungary, one can ferment a batch of fruit mash at home, then take the fermented mash to a distiller, who can then legally distill the mash to the desired strength. Although home distillers exist, this is highly dangeorus, as the beginning of the distillation process yields mostly methanol, while the end of the process carries over several poisonous substances. Recognizing the changes in the distillate takes training, as well as certification, which is why home stills are illegal in Hungary (as well as many other nations).

There was some confusion in Hungary as to whether some products could actually be called pálinka according to EU laws. As a consequence, a whole family of extremely popular products by Zwack was rebranded as párlat (generic distillate) for internal markets. Traditional pálinkas mixed with honey were rebranded as párlat as well, even if there was no unorthodox step in the process of distillation. Hungarian people's rule of thumb in this matter is that genuine pálinka's alcohol content should be over 37% and it should be made of fruits or herbs indigenous to the Carpathian Basin. Hungarian law requires that szeszesital be labeled as such, and not be referred to as pálinka.

Pálenka (Slovakia)

Pálenka denotes any kind of distillate, but especially fruit distillate, in Slovakia. It is also often used as a generic word for all kinds of liquors, including vodka, gin, borovi?ka, etc. The origin of the word is Slavic and originates from the stem "páli?", to distil.

Most traditional types of pálenka in Slovakia are slivovica (plum spirit), ra?ná (grain spirit), borovi?ka (a special kind of liquor distilled from the berries of Juniperus communis), hru?kovica (pear spirit), jablkovica (apple spirit). Popular are also ?ere??ovica (cherry spirit) and marhu?ovica (apricot spirit). Very expensive is pálenka distilled from fermented forest berries, including raspberries, blueberries, and cranberries. Drienkovica (a spirit distilled from Cornelian cherries (Cornus mas), drienky in Slovak) was popularized by Slovak ex-president Rudolf Schuster.

The word pálenka was borrowed by Hungarians (pálinka) and Romanians (palinc?). Its meaning remains very similar. The word pálenka is used in Czech as well.

See also

• Slivovitz
• Rakia, a brandy made throughout the Balkans
• ?uic?, a similar drink in Romania.

BrandiesRomanian spiritsHungarian cuisine

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