How alcohol was made was a mysterious enigma. The practice was fuelled by the desire to make use of fruit that had fallen from the tree and could not be eaten, coupled with the knowledge that making pálinka at home was much less expensive. Comenius described the equipment used to make pálinka in Orbis sensualium pictus ("The World in Pictures"), his famous book written for children in the Hungarian town of Sárospatak. Traditionally, it is prepared from October to December throughout Romania (often at home or locally), of only plums and yeast. Sprijin pentru producătorii de pălincă din România O propunere care să vină în sprijinul producătorilor de pălincă din România, va fi făcută de ministrul Finanțelor, Eugen Teodorovici, la Bruxelles, cu prilejul ședinței consiliului miniștrilor de finanțe din Europa, care va avea loc în a doua jumătate a lunii mai. 1576/89 al Consiliului, Romulus Dascalu, presedintele Organizatiei Patronale a Industriei Alcoolului si Bauturilor Alcoolice - GARANT, 2002, Care este diferența esențială între țuică și pălincă. Protected as a geographical indication of the European Union, only fruit spirits mashed, distilled, matured and bottled in Hungary, and similar apricot spirits from four provinces of Austria can be called "pálinka", while "Tótpálinka" refers to wheat-derived beverages. Therefore over time I began to understand how it was done. Vor fi peste 20 de sortimente cu cea mai bună pălincă pe care o găsiți. Some fruits (e.g., apple, pear, quince) are ground in order to make the mash soft. There are essentially two kinds of soup in Romania, ciorba (chore-buh) and supa (soup-ah), both of which are extremely nutrient-rich, “thin” mostly liquid broths with only a small percentage of solid ingredients. This saying suggests that pálinka can be made from a variety of fruit, and indeed it is made from most of the fruits available in Hungary. There are other kinds of brandy which also fall into this category such as Visinata, a sour cherry brandy & Rachiu de pere, a pear brandy. The second distillation has the biggest influence on the quality of the pálinka and thus requires special skills. In Hungarian, the word Tótpálinka (literally 'Slavic pálinka') was used to refer to alcoholic drinks derived from wheat. “Pălinca” or “ţuica” is a beverage of at least 50% alcohol, obtained through fruit fermentation and double distillation, without additional sugar, synthetic aromas, colorants, alcohol or other ingredients. In 1920, there were 260 pálinka distilleries in Hungary, a figure that grew to 1,070 in 1970 before falling back down to 815 in 1982. It was not long before a pálinka tax was introduced, and by 1850 distillation was a state monopoly. [4] Numele în grafia română (pălincă) poate fi folosit în România. Archived Comments are locked. [4] In Hungarian, the word Tótpálinka (literally 'Slavic pálinka') was used to refer to alcoholic drinks derived from wheat.[5]. The “pălinca” aroma comes from the fruits from which is made and the percentage of alcohol is the result of fruit fermentation. The first records of the Hungarian spirit date back to the fourteenth century (1332); called Aqua vitae reginae Hungariae, it referred to the aqua vitae of the wife of the King Charles I of Hungary. Pálinka should be served at 18–23 °C (64–73 °F) because it is at this temperature that the fine smell and taste of the fruit can be best enjoyed. 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