🥃 Sárrét blackthorn pálinka (Sárréti kökénypálinka)

Sárrét blackthorn pálinka (Sárréti kökénypálinka) is a Hungarian EU geographical indication for pálinka from wild blackthorn (Prunus spinosa) gathered in the Sárrét region — seven districts of Hajdú-Bihar and Békés counties. The strength is at least 38.5 % vol., and mashing, fermentation, distillation and resting are carried out only in commercial distilleries of this region.

The application was submitted on 6 March 2019, the main requirements were published on 24 May 2023 (OJ C 182), and the name was registered on 13 September 2023 (OJ L 225). The area includes the districts of Berettyóújfalu, Békéscsaba, Békés, Gyula, Püspökladány, Sarkad and Szeghalom. The region is crossed by the Körös, the Sebes-Körös and the Berettyó; there are over 2500 hours of sunshine a year, and about 150 mm of rain falls while the blackthorn ripens.

Blackthorn ripens fully in the second half of September; the fruit must be ash-blue, with dry matter of 24 g per 100 g or more and a sugar content of 12 °Brix or more. The stones are removed, and 10–15 % of whole stones are returned to the mash after 1–2 days of drying. The fruit has only 65–70 % water, so water low in calcium and sodium is added, and the pectin is broken down with enzymes.

Fermentation lasts 10–14 days, until the residual sugar is below 2 g/l. It is distilled twice in a traditional still or in a single-stage column with a dephlegmator. The pálinka then rests for 3–6 months in the dark in a demijohn or stainless steel. Volatile substances are from 250 g/hl of pure alcohol; the taste has almond, marzipan and red berries.

Why this matters to you. This pálinka is a distillate of fermented blackthorn, not a blackthorn infusion in spirit, like sloe gin or blackthorn liqueurs. The name is placed on the label of every bottle together with the words «földrajzi jelzés». The WHO reminds us that no level of alcohol consumption is safe.