🥃 Homokhátság peach pálinka (Homokháti őszibarack pálinka)

Homokhátság peach pálinka (Homokháti őszibarack pálinka) is a Hungarian EU geographical indication for pálinka from peaches grown in 14 municipalities of the sandy Homokhátság ridge south-west of Szeged. It must be distilled twice in a traditional still of up to 1000 l, and mashing, fermentation, distillation and resting are carried out only within the area.

The application was submitted on 25 May 2018, the main requirements were published on 17 November 2021 (OJ C 464), and the name was registered in 2022 (OJ L 74, 7.03.2022). The area includes Mórahalom, Ásotthalom, Domaszék, Zákányszék, Ruzsa, Szatymaz, Kelebia and other municipalities. According to the file, it is the sunniest region of the country — over 2600 hours a year — with sharp swings between day and night temperatures.

The sandy soils consist mainly of quartz, contain no more than 5 % colloidal particles and are rich in mica, which supplies the plants with potassium, boron, iron and zinc. Local peach varieties are grafted onto wild peach seedlings. The stones are removed, and the mash ferments at 16–23 °C and pH 2.8–3.2 until the sugar content falls below 5 °Brix.

Volatile substances are from 250 g/hl, hydrocyanic acid up to 5 g/hl of pure alcohol, copper up to 7 mg/kg. The pálinka may not be sweetened, even to round off the taste. It is clear and colourless, with the aroma of ripe peach, citrus notes and a long, soft aftertaste. The file notes that pálinka is rarely made from peaches.

Why this matters to you. This name guarantees double distillation in a small still of up to 1000 l, not in a column. Colourlessness is normal: the technical file describes only the resting of the distillate, without barrel ageing. The WHO reminds us that no level of alcohol consumption is safe.