Pálinka, Hungary’s most popular and iconic drink, is enjoyed everywhere from rustic taverns to gourmet restaurants. Discover the origins of pálinka and the variety of types available in our comprehensive overview!

Hungarian pálinka is primarily made from juicy, fragrant fruits grown in the Carpathian Basin, which owe their unique flavor to the exceptional combination of climate and soil conditions.

Distinguishable by their production method, the fruits used, and their geographic region, pálinka varieties can be categorized in a somewhat arbitrary manner:

• Homemade pálinka
• Pálinka distilled in small manufactories
• High-quality pálinka produced in large batches

Unfortunately, many cheap spirits disguised as pálinka are available in stores. These headache-inducing concoctions have little in common with real pálinka, and their consumption is not recommended.

The very precise definition of pálinka

Since 2013, pálinka has been a recognized Hungarian specialty (Hungarikum). Within the European Union, only Hungary may use the term “pálinka,” with the exception of four Austrian provinces where “apricot pálinka” is allowed.

The Pálinka Act (Act LXXIII of 2008) strictly defines the criteria for Hungarian pálinka:

• Distilled exclusively from noble and wild fruits, grapes, and grape marc
• Made solely from fruits grown in Hungary, with the entire processing taking place in Hungary
• Produced using a specified method
• Alcohol content must be at least 37.5% ABV
• Made 100% from fruit, without any added substances, although maturation on fruit beds is permitted

While pálinka distillation is also allowed in Romania, the term “pălincă” must be used for their product.

A brief history of pálinka making

The word “pálinka” originates from the Slovak language, derived from “palenka,” which in turn comes from “paliť,” meaning “to burn.”

The first written mention of pálinka dates back to 1630. However, at that time, the term was used for both grain and grape-based alcoholic drinks, including grape distillates. The first physical evidence of pálinka distillation as we know it today comes from the 18th century. The term “pálinka” specifically referring to fruit-based spirits began in the 19th century, while grape distillates started being called “cognac,” borrowed from French.

In the 19th century, out of 100,000 distilleries, only 6,000 were producing pálinka on an industrial scale. By the end of the century, most of these distilleries had disappeared, leaving only about 1,000 pálinka producers, of which 30 were producing alcohol in industrial quantities.

Interestingly, as the number of distilleries decreased, Hungarian pálinka first appeared on the international market, and its export grew continuously until World War II.

During the decades of socialism, the quality of pálinka production both technically and in terms of raw materials significantly deteriorated. After the change of regime in 1990, the industry had to be rebuilt from scratch to restore the quality of this Hungarian staple.

In 2008, the Hungarian National Assembly decided on the Pálinka Act, which is still in force. Since 2010, home distillation of pálinka is allowed, with a maximum of 200 liters per person per year. It is tax-exempt if the production does not exceed 50 liters and is intended for personal consumption only. The Pálinka Act also includes a special pálinka seal to ensure quality.

Hungary and Romania both claimed the exclusive right to use the term “pálinka” within the European Union. The issue was reportedly settled when a representative of the Hungarian Ministry of Foreign Affairs read out the definition of “pálinka” from a Romanian dictionary, which stated: “Pălincă is a Hungarian-origin spirit made from fermented and distilled fruits.”

Currently, there are officially 8 Hungarian regions with their own protected origin pálinkas, each of which is also a Hungarikum:

• Szatmár Plum Pálinka
• Kecskemét Apricot Pálinka
• Békés Plum Pálinka
• Szabolcs Apple Pálinka
• Gönc Apricot Pálinka
• Újfehértó Sour Cherry Pálinka
• Pannonhalma Grape Marc Pálinka
• Göcsej Pear Pálinka

Types of pálinka

The Pálinka Act includes precise definitions for different types of pálinka. Although the following list is not exhaustive, it aims to mention as many types of pálinka as possible. Of course, other classifications also exist.

• Small Pot: The distiller must be a maximum of 1000 liters and include a copper surface. The pálinka is distilled in at least two stages.
• Aged Pálinka: Matured for 3 months in a maximum 1000-liter wooden barrel, or for 6 months in a barrel larger than 1000 liters.
• Old Pálinka: Aged for one year in a barrel up to 1000 liters or for two years in a barrel larger than 1000 liters.
• Marc Pálinka: Made from the marc, a byproduct of wine production. The marc is fermented and distilled to make marc pálinka.
• Bedded Pálinka: The finished pálinka is matured for at least 3 months on a so-called fruit bed. If the pálinka type and fruit bed are the same, the pálinka can be named after the specific fruit; otherwise, it is called mixed fruit bed pálinka.
• Flavored Pálinka: Flavored with honey, sugar, or caraway seed. According to the Pálinka Act, it cannot officially be called pálinka, but it is commonly referred to as such in everyday language.
• Grape Distillate: Distilled wine, which increases the alcohol content and turns it into pálinka. Since the 19th century, this drink has been called cognac.
• Lees Pálinka: Made from the lees, a sediment formed during wine fermentation. Today, it is typically mixed with fruit distillate.
• Wild Fruit Pálinka: Made from wild fruits, such as wild cherry, wild pear, elderberry, sloe, rosehip.

Renowned Distilleries and Manufacturers

The production of pálinka requires significant knowledge, attention, expertise, and, of course, excellent raw materials. Below are 11 top-notch Hungarian distilleries producing pálinka.

Árpád Pálinka

Árpád Pálinka is a family-run manufactory, named in honor of the male members of the family, as the name Árpád has been passed down through generations. They are dedicated to producing premium pálinka, as evidenced by numerous awards. Árpád Pálinka has been named Distillery of the Year five times, received the Hungarian Pálinka of the Year award in 2016, and has been chosen twice as the Pálinka of Békés County.

At Árpád Pálinka Farm, visitors can taste the region’s protected drink, Békés Plum Pálinka. Their range includes the following types of pálinka:

• Bedded Pálinka: A specialty is the award-winning Silver Black Cherry Pálinka 0.5L (40%).
• Wild Fruit Pálinka: Árpád Premium Blackberry Pálinka (40% 0.5L).
• Mixed Fruit Pálinka: Generáció Pálinka Cuvée 0.7L (40%).
• Aged Pálinka: Premium Aged Plum Pálinka 0.5L (40%).
• Unique flavored spirits, such as the Premium Ginger Spirit 0.5L (40%).

Nobilis Pálinka

Nobilis Pálinka Farm is located at the foot of the Vértes Mountains, in the boundary of Szár. Pálinka production started in 2010, and they have been marking each vintage year since. Nobilis produces the necessary fruits on 300 hectares, which are either cultivated or collected from the wild.

Nobilis repertoire primarily includes classic pálinkas, but also bedded and aged types:

• Classic Pálinka: NOBILIS Plum Pálinka.
• Aged Pálinka: NOBILIS Aged Apple Pálinka.
• Bedded Pálinka: NOBILIS Bedded Sour Cherry Pálinka.
• Wild Fruit Pálinka: NOBILIS Sloe Pálinka.
• Grape Pálinka: NOBILIS FORTE Irsai Olivér Grape Pálinka, a potent drink with 55% alcohol content.

Panyolai Szilvórium

The first pálinka in Panyola was distilled in 1732, making Panyolai Szilvórium Kft. one of the oldest domestic distilleries. Szilvórium is the old name for plum pálinka.

Among their classic pálinkas are those made from geographically protected fruits, such as Szabolcs Apple Pálinka and Szatmár Plum Pálinka. The selection includes numerous specialties, aged and bedded pálinkas, particularly high-alcohol content pálinkas, and rare fruit pálinkas like quince and black cherry.

Several Panyolai products have won the Value and Quality Grand Prize, including the following rarities:

• Aged pálinka and geographically protected fruits: Aged Elixir Szabolcs apple 0.5 l and Aged Elixir Szatmár plum 0.5 l. The former was aged in mulberry barrels, the latter in oak barrels. The Aranyalma 0.5 l pálinka was aged with fresh apples.

Békési Pálinkafőzde

The first private distillery in Hungary, established as a family business in 1984 in Békés. Initially, they only offered contract distilling, then bought a decommissioned steam locomotive, which they used to heat the stills. This marked the beginning of larger-scale, commercial pálinka production in Békés in 1991. Two years later, they expanded, and soon they were producing the noble spirit in larger quantities.

In 2003, they established a pálinka tasting room and museum, which was later modernized and moved to a more suitable location. The company continues to offer contract distilling and also produces private label pálinka, even from purchased fruits.

The Békési Pálinkafőzde repertoire is primarily based on a few classic fruits. There are also bedded pálinkas and 1-2 specialties:

• The characteristic product of Békési Pálinkafőzde is the region’s protected pálinka, Békés Plum Pálinka 0.7 l (40%).
• Among the bedded pálinkas, the classic is Békési Bedded Apricot Pálinka 0.5L (38%).
• In the premium category, there is Békési Premium Sour Cherry pálinka.
• Particularly high-alcohol content pálinka is made from three types of fruit, such as Békési 50 Sour Cherry Pálinka 1.0L (50%).

Agárdi Pálinkafőzde

Agárdi Pálinkafőzde has been operating for 20 years near Lake Velence. They produce premium pálinkas and spirits in limited quantities. Bottling is done by hand, and each product is individually numbered.

The distillery has won more than 300 different awards, both abroad and in Hungary, including being named Distillery of the Year twice. They offer distillery tours, pálinka tastings, and various events. At Agárdi Bistro, you can enjoy delicious meals alongside premium pálinkas.

Their classic is the William Pear pálinka 40% 0.5l. Grape marc spirits include the Tokaji musk. grape marc p. 40% 0.35 l, as well as the rare Takler Syrah grape marc p. 40% 0.35l and the Cigar Aszú grape marc p. 45% 0.5l.

The Agárdi Pálinkafőzde repertoire includes real delicacies and rarities, such as pálinkas aged in amphoras, like the Amphora Irsai Olivér grape pálinka 40% 0.5l. Amphora aging results in micro-oxidation, giving the pálinka natural characteristics and a smooth flavor.

Rare items include the Borseprő spirit 15 years 44% 0.7l and the elderberry pálinka 40% 0.35l.

Kövér Pálinkafőzde

Kövér Pálinkafőzde is one of the newest players in the pálinka market, starting as a family business in Noszvaj in 2019. In its first year, it won numerous awards and has continued to be successful in various quality competitions.

In 2022, all 9 of their entries were awarded in the National Pálinka Excellence Program. In 2023, their Beszterce Plum Pálinka was named the best at the National Pálinka and Grape Marc Pálinka Competition.

The repertoire is based on classic fruit foundations, but they also distill pálinka from rarer fruits. Their award-winning products include the Apple Pálinka – 0.5 Liter and the Sloe Pálinka – 0.1 Liter. The Elderberry Pálinka – 0.1 Liter is made from fruits collected in the Bükk Mountains.

Gyulai Pálinka Manufactory

The first distillery in Gyula was founded three centuries ago by Baron Harruckern János György, which is why the factory operates under the name Báró Harruckern Gyulai Pálinka.