Pálinka is the Hungarian name of Obstgebranntem.

Pálinka can be produced from any fruit, which contain enough sugar to the fermentation process when enough alcohol for distillation to produce. For the fermentation of the fruit is placed in airtight containers, which is formed in a few weeks under the action of yeast from the sugar alcohol. Thereafter, the alcohol is gently distilled mostly in several steps, so that the precious aromas and essential oils are preserved fruits, which gives the drink a fruity flavor. Depending on what fruit is produced from the Pálinka, such a distinction is between Almapálinka from apples, barackpálinka (baratzk) from apricot (apricot) in our case of apricot behind Weiberg, cseresznyepálinka (tscheresnje LIVE) from cherry, eperpálinka of mulberries, körtepálinka from pears, szilvapálinka (silva) is called in other countries as Szlivowiz of prunes or plums, Törkölypálinka (törköj) from the fermented residue of grapes after the juice has been squeezed out, and vegyespálinka (wedjes), have been used in its manufacture various kinds of fruit. Of course Pálinka can also be produced from rare fruits and fruit varieties, such as Sloes, berries, blueberries, currants, etc.
Some are flavored with hindsight Pálinkasorten still as fresh fruit (blueberries, elderberries or juniper berries) or herbs, or sets are often a fruit pálinka in order that the former is a long time, and the latter gets a fruity taste.
According to the Hungarian Food Act can only be described as an alcoholic product pálinka in Hungary, which has been distilled from 100% fruit, and this still has an alcohol content higher than 37.5 percent.
Since 2004, only Hungary and four Austrian provinces the right to their corresponding products are described as Pálinka. In Hungary, the concept belongs to the so-called Pálinka Hungarikum, ie Hungarian specialties, which are protected as private labels, and designed to promote Hungarian gastronomy and culture around the world.

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