The Gyulai Pálinka Manufactury − The gemstone of the jewelry box and the Aged Plum Pálinka
The founders dreamed of a distillery that produces only high-quality pálinka, preferably from locally grown fruit, in an authentic environment, so in an area which has been already connected to pálinka. This is why they ended up choosing the city of Gyula, where the prominent role of pálinka dates back to 1731, when the first pálinka distillery in the city was founded by Baron John Geroge Harruckern, who said: May Gyula be a brewery and a pálinka distillery as well. The initiative of the baron resulted in several new followers of the pálinka profession and the “Báró Harruckern – Gyulai Pálinka Manufaktúra Kft.” carried on the nearly 300-year-old tradition.
Gyula is located in the southern part of the country, in the “storm corner” and is famous for several different things. That’s why it attracts nearly 700 thousand domestic and foreign tourists each year. The main attraction of the town is the castle bath, but the ones who adore gastronomy also tend to visit the city due to the 150-year history of the “Gyula sausage”, and those who admire the making and consumption of pálinka are also welcome to visit here due to the Pálinka Festival of Gyula, which has been a symbol of the city since 1999.
When the manufactory was established in 2008, it was the forty-second commercial pálinka distillery in Hungary. They set up their factory on the outskirts of the city, in an especially green area, where a horticultural school used to operate, providing many favorable conditions from the very beginning. The pálinka pots room, which is treated as a sanctuary in the manufactory, uses modern distillation technology so-called continuous system, with 2 separate distilling pots. The two German Kothe, 350 and 550 liter ystem is used to make commercial pálinka, and the distillate for individual customers.
They were considered special at the start because of other thing too, as they boasted a female pálinka making master and made their first pálinkas from forest fruits. Back then (14 years ago), it was truly unique in the market, so the manufactory attracted the interest of the public and was a great success. The raw materials for the pálinkas, such as plums, apples, sloes, mulberries, were initially bought from the surrounding orchards, while other fruits such as grapes, apricots, pears and so on came from more distant areas. Over the years having become better acquainted with the local and climatic conditions, 15-hectare orchards have been established, so nowadays they cultivate apricot, elderberry, quince, apple, sour cherry, mulberry and of course the most iconic fruit of the region: the plum.
The Team of the Manufactory
While keeping the traditions alive, at the manufactory, they are constantly experimenting, and working on something special and new. Their product innovations appear on the market in separate categories, therefore they have several product families, such as the Gyula series (the Hungarikcum / colorful greyhound-series), the Ágyas (bedded) product family, the Gyula deep water (with 60% alcohol content) and the spirit specialties (Elder-flower spirit, Honey Green walnut spirit, Horse-radish spirit). It is ensured that all consumers can find the pálinka they like in the offer with this wide selection. In the manufactory they also committed to gastronomy, so in a wonderfully designed tasting house -completed in 2009 – can comfortably accommodate 40-50 people. The pálinka dinners they organize are not uncommon, but they are also open to various workplace and birthday events. By regularly providing special tasting evenings for the guests of various hotels and apartments they try to take advantage of the opportunities of tourism thus enriching the city’s attractions. Thanks to the expertise of a highly trained and dedicated pálinka team, they are working to maintain the brand awareness and prestige achieved so far in the future.
Aged Plum Pálinka, chosen as the Pálinka of the Ministry of Agriculture, is said to be one of the fine examples of their experiments. The plum pálinka that formed the basis of the drink was made in 2012, then the distillate was matured in oak barrel, so the result was a beautifully created and elegant product. They believe that this is the essence of pálinka, because it perfectly shows their commitment to tradition and a place through the fruit, them care and expertise through high quality, and them long-term mindset through maturation.
László Takács Professional Chair, Attila Fabulya Representative of the Manufactory and Norbert Erdős State Secretary