National Pálinkas of Excellence Program

The production started in 2010 at the magnificent, eye-catching rolling hills of Etyek. Only Hungarian, flawless quality fruit is used with the most appropriate level of ripeness. They process underneath the ground with the aid of high technology. The fermented mash (cefre) is separated from the clean spirit in the Müller type of twin-distilling unit. Before bottling the raw spirit rests for a minimum of six months, at certain pálinkas they use also various wood types for maturing to enhance special flavour profile. Perfect for big family occasions as well in beautiful surroundings, ideal site for tastings and events.