🥃 Madaras quince pálinka (Madarasi birspálinka)

Madaras quince pálinka (Madarasi birspálinka) is a Hungarian EU geographical indication for pálinka from quinces grown in Bács-Kiskun county in southern Hungary. The strength is at least 43 % vol., and mashing, fermentation, distillation and resting are carried out only in commercial distilleries of this county.

The application was submitted on 6 March 2019, the main requirements were published on 31 May 2021 (OJ C 205), and the name was registered in 2021 (OJ L 332, 21.09.2021); the applicant is a distiller from the village of Madaras. According to the file, the loose sandy soil warms up quickly, the average annual temperature is 11.2 °C and rainfall 475 mm, so the quinces ripen sweeter than in other regions.

A special step is ripening the quinces for up to 5 days in the cool after harvest. The down on the skin is washed off and scrubbed away: in large amounts it gives the pálinka an unpleasant astringency. The mash ferments at 16–22 °C and a pH of about 3–3.2 until less than 5 g of sugar per 100 g remains. It is distilled twice in a traditional copper still of up to 1000 l, usually 300–500 l; the first distillate is 15–28 % vol.

Methanol is up to 1250 g/hl, volatile substances from 400 g/hl and ethyl acetate up to 300 g/hl of pure alcohol. Before bottling, the pálinka rests undiluted (usually 60–70 % vol.) in a demijohn or stainless steel, in the dark. It is as clear as water, with citrus, waxy and stewed-fruit notes.

Why this matters to you. 43 % vol. is a higher minimum strength than for most pálinkas; a drink weaker than this limit does not meet the name. It is bottled only in clean glass or ceramic. The WHO reminds us that no level of alcohol consumption is safe.