Palinka (Weng. - palinka) - strong alcoholic drink of the Carpathian basin, produced by distillation of various herbs, fruits and berries — grapes, pears, apricots, plums, apples, etc.Root "PAL" in the word indicates the combustible properties of the product. The strength of the drink is from 37.5% vol and more. In Hungary in 2002 there was a Law on pálinka. According to him palinka can be called only drink produced in Hungary from Hungarian fruit (except for the four provinces of Austria , where it is allowed to make apricot palinka).
The first versions of palinka appeared in Hungary in the early fourteenth century. Private production (under license) became possible in the 19th century. The state controlled the production and all enterprises were obliged to submit their products for inspection. To date, palinka is produced both on an industrial scale and artisanal. One family in Hungary can produce two hundred litres of alcohol per year, of which fifty are not taxable. And the remaining one hundred and fifty liters are taxed.
Making palinka: Fruits and berries are pressed in special containers, be sure to remove the bones. Bones are crushed in special crushers and then added to raw materials. Then wait for when the process of fermentation of fruit and berry raw materials will occur. To add special raw yeast that trigger the fermentation process. Further, the resulting "Braga" is subjected to double distillation in special heated distillation cubes, for example stainless steel. In the process of distillation of Braga separate volatile substances from non-volatile. Use in the future, the average distillate, it is the most valuable. This is followed by aging drink at least three months. The pálinka is aged either in oak barrels or other neutral vessels. Before bottling palinka dilute it with water to the required strength of the drink. It is bottled, once more percolating before that, in a transparent glass bottle.
Drinking palinka: Palinka can be an independent drink, and can be part of cocktails. Due to the diversity of flavors and aromas drink has acquired a large number of fans around the world.
The types of palinka:
Kisusti (literally: "a small pot, a pot") is a palinka made with the help of a double distillation in a copper boiler with a capacity of not more than 1000 liters.
Erlelt (aged) — palinka, aged for at least three months in wooden barrels, the volume of which does not exceed 1000 liters, or in barrels with a volume of more than 1000 liters, but aged for at least 6 months.
O (old) — palinka, aged at least 12 months in wooden barrels, the volume of which does not exceed 1000 liters, or in barrels with a volume of more than 1000 liters, but aged at least 24 months.
Agyas (literally: "on the bed /bed", that is, on the "bed" of fruit) — palinka with a aging period of at least three months, which insist on the "bed" of the fruits from which this palinka prepared. At least 10 kilograms of ripe or 5 kilograms of dried fruit should be added to 100 liters of palinka.
Torkolypalinka-palinka from grape pomace. One of the oldest types of this drink. Promotes digestion and is generally consumed in small quantities after meals.
Harm palinka: it is Necessary to distinguish palinka produced at home and industrial. Undoubtedly, both cause harm to human health, as the skeleton of the drink ethyl alcohol. But the particular danger is the handicraft production, as at home it is impossible to completely clear the drink from fusel oils and aldehydes. Take care of your health.
Other strong alcoholic beverages
