Pálinka always had a special place in my heart. Even in my youth I gladly chose pálinka as I was proud that we Hungarians have our own national drink and the fact that it is made purely from fruit and not seasoned afterwards only strengthened my desire for better and better pálinka.

For the longest time I only consumed commercial pálinka until a former colleague of mine offered me his homemade quince pálinka. At that very moment it became clear to me that what I had taken as pálinka until then had very little to do with what could truly be achieved with fruit.

Later, during a conversation with another colleague, it came up how delicious the pálinka was and it would be great to make my own, which I could be proud of. He too became very excited at the thought and so we cut into making the first quince pálinka of our lives. Of course, we entrusted the cooking to a professional and the result was excellent, which was followed by more and more great pálinkas. One of our great prides was the Szomolya Black Cherry, with which we won a silver medal in one of the biggest pálinka competitions in Hungary. We were just having a gathering of friends when I introduced the black cherry, where my colleague Marcell - after tasting the pálinka - raised me the question: in the idea “Have you ever considered raising this to a business level and showing others what real pálinka is like?” That's how our story began.