Hungarian · drink
Pálinka (Hungarian Fruit Brandy)
Pálinka (Hungarian Fruit Brandy) reads sweetness 7.0, fruity 4.6 and sourness 1.7 on Palate's 0–10 flavor X-ray — a Hungarian drink, about 339 hr 10 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 0.7 / 10
- Sweet & Fruity — 8.3 / 10
- Sour & Bright — 1.7 / 10
- Bitter & Earthy — 1.0 / 10
- Rich & Fat — 1.3 / 10
- Aromatic & Spice — 0.6 / 10
The measured notes (of 18)
Sweetness 7.0 · Fruity 4.6 · Sourness 1.7 · Earthy 1.0 · Nutty 1.0 · Richness 1.0 · Funk & Ferment 0.7 · Floral 0.6
What's in it (2)
- 10 lbs ripe fruit (plums, apricots, pears
- nothing else — traditional pálinka contains only fermented and distilled fruit
Time & effort: about 339 hr 10 min (30 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 299 kcal, 3.3 g protein, 0.2 g fat, 79.3 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Allow ripe, bruised fruit to ferment naturally with its skins for 2 to 3 weeks until all sugars are converted to alcohol.
- Distil the mash twice in a copper pot still, discarding the heads and tails to retain only the heart.
- Age briefly or bottle immediately at 40 to 52% ABV.
- Serve at room temperature in a small tulip glass as an aperitif or digestif.
Dishes with a similar flavor shape
- Turon (Banana Lumpia) — Filipino
- Zephyr / Pastila (Зефир / Пастила) — Russian
- Kir Royale — French
- Bingsu (빙수) — Korean
- Sticky Toffee Pudding — British
Keep reading: what sweetness, fruity, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.