Barackpálinka [ˈbɒrɒt͡skpa:linkɒ] ist ein aus Ungarn stammender Obstbrand (Pálinka) mit einem Mindestalkoholgehalt von 37,5 %. Er wird aus Aprikosen. Pálinka ist die ungarischsprachige Bezeichnung für Obstbrand. Erstklassige reine Obstbrände. Der Pálinka gehört zu den hervorragendsten Spezialitäten der Ungarn. Pálinka ist nicht das Endprodukt industriell hergesteller. <
Ungarische Spirituosen & und SchnäpseAus kg Marillen (Aprikosen) entstehen zum Beispiel Liter erstklassiger Barack Palinka Made in Hungary. Ungarische Spirituosen, Palinka. Erstklassige. Pálinka ist die ungarische Bezeichnung für Obstbrand. Pálinka ist die ungarischsprachige Bezeichnung für Obstbrand.
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The term was used collectively until the introduction of the fine spirit industry in the first half of the 20th century.
It has to be ripened in order for the process to work properly. For one, ripened fruits have a higher sugar content, which is important when fermenting, but two, ripened fruits have more aroma which would translate to the drink.
The harvested fruits are washed, peaches, plums, and cherries are pitted, apples are ground then placed in barrels.
The fructose or fruit sugar in the barrels is converted into alcohol. The fermented mash is then heated, and this would start the next step: distilling.
As a result of the heat, steam rises from the mash, which condenses to become liquid again and is then collected. The so-called distillate formed has degrees of alcohol.
The distillate is then further processed and refined. Also, in order to lower the alcohol degree of the product, some water is added to the mixture, but the ratio and method in which this is added are very important.
One of the reasons for its popularity is the good quality apricot it is made from; it is called Magyar kajszi Hungarian apricot or Magyar legjobb Hungarian best.
Similarly to wine production, the quality of the harvest varies every year, but. Most of the brands re-categorized as spirit drinks, however, are cheap mixtures of flavorings, water, and rectified spirit.
This caused some confusion in neighbouring countries, as some claimed that producers of fruit spirits would have to pay a royalty to Hungary.
This is in spite of the drink being historically distilled in most of the former Kingdom of Hungary , much of which falls outside present-day Hungary.
These local variations are protected as separate geographical indications and have their own well-detailed regulations.
In order to use these protected names on the label, strict geographical and technical requirements must be met.
The first records of the Hungarian spirit date back to the fourteenth century ; called Aqua vitae reginae Hungariae , it referred to the aqua vitae of the wife of the King Charles I of Hungary.
This spirit was probably a spirit blended with rosemary, and had its use in medicine, as both the king and the queen suffered from arthritis.
The use of wheat was banned, and distillation was forbidden on religious holidays. Despite this, the church still oversaw alcohol production.
The role of Jewish lenders and businessmen also grew with the production of alcohol, and Saint Michael was designated patron saint of distilling.
Textbooks and publications also began to appear on the subject around this time. In the meantime, various laws were introduced to restrict production, including prohibition during the short-lived Hungarian Soviet Republic in and the splitting of production with the state from to Illegal home distilling became popular in the 18th century when peasant breweries were shut down.
Because the end product was often inferior, it was reserved for personal use and only offered to friends and guests.
The meaning was later transferred to fruit spirits while wheat distillates were referred to as crematura. Distillation became a privilege of the landlords, which led to the proliferation of home stills.
Law forbade the use of bread-stuffs for distillation, hence the use of fruits. For a fruit to be suitable for jam production it has to contain some sugar.
Other fruits that are often used are sour cherries, apples, mulberries, and quince. If served too cold, the smell and the taste will be difficult to appreciate.
The ideal glass is wide at the bottom and narrow at the rim, that is, tulip-shaped. The relatively narrow neck of the glass concentrates the " nose " released from the larger surface at the bottom of the glass, magnifying the smell of the drink.
Modern commercial production occurs in Hungary and parts of Austria. It is commonly made from the fermentation of plums , but other fruits used include apricots , apples , pears , peaches and cherries.
The first step in the production process is the preparation of the fruit mash. The stony seed is removed from the fruits that have such e. Some fruits e.
The second step in the production process is fermentation. Some fruits, like quince, require an additive to start the fermentation process e.
The fermentation is carried out in an anaerobic environment. The third step in the production process is distillation.
There are two types of distillation processes used: in a pot still or in a column still.Um uborn. Der Alkoholgehalt des fertigen Destillates liegt in der Regel zwischen 40 und 50 Volumenprozent. Eine gut gehütete Kopie des wertvollen Rezepts ist zudem in der Erzdiözese Pannonhalma untergebracht. Die erste schriftliche Erwähnung eines ungarischen Weinbrandes stammt aus dem Jahr Kadarka törköly from Brill Pálinkaház was chosen as the best pálinka of at the National Pálinka and Törkölypálinka Contest. Matured kadarka törkölypálinka made by Brill Pálinkaház in Tolna County was awarded the Best Pálinka of Hungary title in , Sokszínű Vidék reports. Agardi Palinka Apricot Fruit Brandy. Ripe, juicy flavors and the bright aromas of apricot jam are the hallmarks of one of Agard Distillery's most storied brandies. This classic brandy has a pleasant, fruit-driven finish making this a. Pálinka. Go on, hold the á. Paaaalinka. Take the English word pal and then add not Maya, not Aztec, but Inca.Pálinka. Pálinka is a king amongst all Hungarikum, aka products uniquely produced and created in Hungary. Palinka is so integral to Hungarian culture that it’s celebrated during festivals and ranked and rated during contests. Some people even take pálinka-judging courses so they can assess the fruit brandy professionally. For those who distill pálinka, a type of Hungarian brandy, making this fruit-based alcohol is not just a process – it is an art form dating back centuries. Most Hungarians will insist that a home brew is the best and only way to go, however there are several distillers who’s skills have earned them a. For those who distill pálinka, a type of Hungarian brandy, making this fruit-based alcohol is not just a process – it is an art form dating back centuries. Most Hungarians will insist that a home brew is the best and only way to go, however there are several distillers who’s skills have earned them a. 11/7/ · This is Hungary’s best pálinka! Kadarka törköly from Brill Pálinkaház was chosen as the best pálinka of at the National Pálinka and Törkölypálinka Contest. Matured kadarka törkölypálinka made by Brill Pálinkaház in Tolna County was awarded the Best Pálinka of Hungary title in . A pálinka, a törkölypálinka és bizonyos helyi változataik európai uniós eredetvédettséget élveznek: a „pálinka” elnevezést csak Magyarország és négy osztrák tartomány használhatja. A pălincă (ejtsd: pálinkö [paˈliŋkə]) a magyar pálinkától törvényi szempontból független, eredetvédett román .