🥃 Borzag pálinka (Borzag pálinka)

Borzag pálinka is a Hungarian EU geographical indication for pálinka from the berries of dwarf elder (Sambucus ebulus) from Nógrád county in northern Hungary. Borzag is the local Nógrád name of this plant, called gyalogbodza elsewhere in the country. It is a fruit distillate of category 9, not a grape pálinka; the strength is at least 40 % vol.

The application was submitted on 23 May 2022, the single document was published on 3 May 2023 (OJ C 156), and the name was registered on 24 August 2023 (OJ L 209). Nógrád lies where the Börzsöny, Mátra, Cserhát and Karancs-Medves massifs meet: volcanic hills 400–600 m high, with forest covering about 40 % of the territory. Poor acidic soils and cool, moist shade, according to the document, favour the plant.

The berries are separated from the stalks and crushed so as not to damage the stones: this reduces the formation of hydrocyanic acid. Fermentation is permitted with cultured yeasts and pectin enzymes at pH 2.8–3.5; the mash must be distilled within 30 days at the latest. Any equipment may be used, but the label «pot still» may be applied only after at least double distillation in a copper still of up to 1000 l.

The pálinka rests for at least 60 days in the dark, below 20 °C, without any treatments; it is diluted gradually, with 5–10 % water at a time over several days. Methanol is up to 1000 g/hl, hydrocyanic acid up to 7 g/hl, volatile substances from 350 g/hl of pure alcohol. The taste has chocolate, honey and spice, sometimes mint, anise or juniper.

Why this matters to you. Despite a common mistake, Borzag pálinka is not made from grapes but from dwarf elder, whose berries contain cyanogenic glycosides, so the technology closely controls the stones. The name is placed on every label with the words «Földrajzi jelzés». The WHO reminds us that no level of alcohol consumption is safe.