Törkölypálinka
Encyclopedia
Törkölypálinka is a Hungarian pomace brandy
, an alcoholic beverage
produced by distillation
from grape
residues (pomace
) left over from winemaking
. One of the oldest types of pálinka
, it helps digestion, and is usually consumed in small quantities after meals.
Under the 2008. LXXIII. Law of the Republic of Hungary
, the Hungarian Pálinka Law, only distilled beverages made using special methods and technology, from fruits produced in Hungary, mashed, distilled, matured and bottled in Hungary can be called pálinka. Alcoholic beverages made from concentrates, semi-dried or dried fruit cannot legally be called pálinka.
Törköly is the name of the substance consisting of parts of the grapes (pomace) that remains in the press after they are pressed in the process of wine making. Depending on the weather, the type of the grapes and the method used for pressing, 15% to 30% törköly is produced as a side product during the process of wine making, which is then used for making törkölypálinka.
Once, törkölypálinka was one of the most commonly produced types of pálinka. In the 1950, for example, 30% of all the pálinka produced was törkölypálinka, but the share of this type of pálinka has become smaller since then. A grape distillate from tokaj
i aszú has been produced since the 1960s. It is a blend of flavours resembling Italian grape distillates and of the aromas of aszú wine.
Törkölypálinka is also called csiger- or vizestörköly. The beginnings of its regular production probably date back to the 15th century. Its production became so common in the 17th century that it had to be regulated by law. In those days, most törköly distillers working in Hungary were German by origin.
Törkölypálinka is distilled in February, March, or in April at the latest. The törköly is no longer suitable for distillation later than that. The törköly from red grapes is less precious because its acetic fermentation starts soon after the grapes are pressed.
Pomace brandy
Pomace brandy is a liquor distilled from pomace. Examples include the Croatian / Montenegrin / Serbian lozovača , Cypriot zivania, French marc, Georgian chacha, German Tresterbrand, Greek tsipouro, Hungarian törköly, Italian grappa, Bulgarian grozdova, Portuguese aguardente, Romanian rachiu de...
, an alcoholic beverage
Alcoholic beverage
An alcoholic beverage is a drink containing ethanol, commonly known as alcohol. Alcoholic beverages are divided into three general classes: beers, wines, and spirits. They are legally consumed in most countries, and over 100 countries have laws regulating their production, sale, and consumption...
produced by distillation
Distillation
Distillation is a method of separating mixtures based on differences in volatilities of components in a boiling liquid mixture. Distillation is a unit operation, or a physical separation process, and not a chemical reaction....
from grape
Grape
A grape is a non-climacteric fruit, specifically a berry, that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or they can be used for making jam, juice, jelly, vinegar, wine, grape seed extracts, raisins, molasses and grape seed oil. Grapes are also...
residues (pomace
Pomace
Pomace , or marc , is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit....
) left over from winemaking
Winemaking
Winemaking, or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes, it may also be made from other fruit or non-toxic plant material...
. One of the oldest types of pálinka
Palinka
Pálinka or Palincă is a traditional fruit brandy made in regions of the Carpathian Basin. Modern commercial production occurs in Hungary, Romania and parts of Austria. It is commonly made from the fermentation of plums, but other fruits used include apricots, apples, pears, peaches and cherries...
, it helps digestion, and is usually consumed in small quantities after meals.
Under the 2008. LXXIII. Law of the Republic of Hungary
Hungary
Hungary , officially the Republic of Hungary , is a landlocked country in Central Europe. It is situated in the Carpathian Basin and is bordered by Slovakia to the north, Ukraine and Romania to the east, Serbia and Croatia to the south, Slovenia to the southwest and Austria to the west. The...
, the Hungarian Pálinka Law, only distilled beverages made using special methods and technology, from fruits produced in Hungary, mashed, distilled, matured and bottled in Hungary can be called pálinka. Alcoholic beverages made from concentrates, semi-dried or dried fruit cannot legally be called pálinka.
Törköly is the name of the substance consisting of parts of the grapes (pomace) that remains in the press after they are pressed in the process of wine making. Depending on the weather, the type of the grapes and the method used for pressing, 15% to 30% törköly is produced as a side product during the process of wine making, which is then used for making törkölypálinka.
Once, törkölypálinka was one of the most commonly produced types of pálinka. In the 1950, for example, 30% of all the pálinka produced was törkölypálinka, but the share of this type of pálinka has become smaller since then. A grape distillate from tokaj
Tokaj
Tokaj , is a historical town in Borsod-Abaúj-Zemplén county, Northern Hungary, 54 kilometers from county capital Miskolc. It is the centre of the famous Tokaj-Hegyalja wine district where the world famous Tokaji wine is produced.- History :...
i aszú has been produced since the 1960s. It is a blend of flavours resembling Italian grape distillates and of the aromas of aszú wine.
Törkölypálinka is also called csiger- or vizestörköly. The beginnings of its regular production probably date back to the 15th century. Its production became so common in the 17th century that it had to be regulated by law. In those days, most törköly distillers working in Hungary were German by origin.
Törkölypálinka is distilled in February, March, or in April at the latest. The törköly is no longer suitable for distillation later than that. The törköly from red grapes is less precious because its acetic fermentation starts soon after the grapes are pressed.