Szomolya Black Cherry
Szomolya Black Cherry has a sour, citrusy taste which is enhanced with notes of marzipan, dark chocolate, almonds and freshly shelled walnuts (freshly grated nuts) thanks to the special fermentation technology
Szomolya Black Cherry
Szomolya Black Cherry has a sour, citrusy taste which is enhanced with notes of marzipan, dark chocolate, almonds and freshly shelled walnuts (freshly grated nuts) thanks to the special fermentation technology
Újfehértó sour cherry
Az Újfehértói fürtös meggy fanyar illatát a gyümölcs húsa, kesernyésségét pedig a gyümölcs héja adja. Ízében hasonul az illatához, kóstolás közben enyhe, fás fűszeresség érezhető, amit elegánsan egészít ki a karamellizált cukor és az aszalt meggy. 0,35 L-es üveg
Újfehértó sour cherry
Az Újfehértói fürtös meggy fanyar illatát a gyümölcs húsa, kesernyésségét pedig a gyümölcs héja adja. Ízében hasonul az illatához, kóstolás közben enyhe, fás fűszeresség érezhető, amit elegánsan egészít ki a karamellizált cukor és az aszalt meggy. 0,35 L-es üveg
Red Williams pear
The intense, spicy aroma of the Red Williams pear evokes the image of nectar spilling out of sun-ripened pears. The pronounced pear taste is accompanied by mild hints of sour green apples. It has a long finish with a strong pear flavour that gradually fades.
Red Williams pear
Az Újfehértói fürtös meggy fanyar illatát a gyümölcs húsa, kesernyésségét pedig a gyümölcs héja adja. Ízében hasonul az illatához, kóstolás közben enyhe, fás fűszeresség érezhető, amit elegánsan egészít ki a karamellizált cukor és az aszalt meggy. 0,35 L-es üveg
Lepotica plum
The waxy skin of the Lepotica plum imparts an inimitable aroma and taste while flavours of flower pollen, vanilla and plum jam also appear during the tasting process. The finish fades to reveal flavours reminiscent of green apples.
Lepotica plum
The waxy skin of the Lepotica plum imparts an inimitable aroma and taste while flavours of flower pollen, vanilla and plum jam also appear during the tasting process. The finish fades to reveal flavours reminiscent of green apples.
Gönc apricot
The aroma of Gönc apricot is intense, with emergent notes of fresh apricot juice and sun-dried apricots. The taste reflects the aroma, accompanied by flavours of cinnamon and sour green apple. After tasting, the intense flavour (profile) of peach lingers in our mouths for a robust, long finish.
Gönc apricot
The aroma of Gönc apricot is intense, with emergent notes of fresh apricot juice and sun-dried apricots. The taste reflects the aroma, accompanied by flavours of cinnamon and sour green apple. After tasting, the intense flavour (profile) of peach lingers in our mouths for a robust, long finish.
Irsai Olivér grape
The Irsai Oliver pálinka resembles the fragrant, fruity characteristic of the grape. Its scent is a mixture of citrus, vanilla and walnut- and raisin notes. In its taste, the perfumey characteristic of the Irsai grapes blends with hints of flower honey. Following a markedly aromatic crescendo, the flavour rapidly dissipates.
Irsai Olivér grape
The Irsai Oliver pálinka resembles the fragrant, fruity characteristic of the grape. Its scent is a mixture of citrus, vanilla and walnut- and raisin notes. In its taste, the perfumey characteristic of the Irsai grapes blends with hints of flower honey. Following a markedly aromatic crescendo, the flavour rapidly dissipates.
Tasting process
1. Aeration
The smell of pálinka reaches its full potential a few minutes after pouring, therefore aeration is recommended. When drinking pálinka, a tulip-shaped glass (based on the traditional Spanish copita used to sample sherry) is favoured: the bowl-shaped body of the glass concentrates aromas through the slightly narrowed rim to better help us experience the scents released from the brandy. The consumption of pálinka is recommended at a temperature of 18 ⁰C - 20 ⁰C.
2. A látvány
After distillation and filtration pálinka is clear and colorless. If the pálinka is matured in cask or on a fruit bed it takes on the color typical of the given tree or fruit. Pálinka does not contain any additives so its color is influenced only by the fruit used for maturation or the wood of the cask.
3. Scents
Pálinka retains the flavour of the fruit thanks to the distillation process. Taste and aroma notes are influenced by the type of fruit, the weather, the fermentation and the subsequent ageing; when nosing pálinka from the glass try to recognize the different aromatic notes and associate them with your own experiences.
4. Sipping
To really appreciate the flavours of the pálinka take small sips and keep them in your mouth for a little while. The more complex the pálinka the more varied the taste and the various notes will gradually follow one another.
5. Dry test
There are two ways to perform the dry test: after drinking the pálinka, set the glass aside and wait for the remaining alcohol to evaporate and the fruit aromas to clear at the bottom of the glass. Another effective method is to put a few drops of the drink on your hand or wrist and sample the scent as if it were perfume.
English 
Hungarian 
