490:("The World in Pictures"), his famous book written for children in the Hungarian town of Sárospatak. Distilling itself was the right of landowners, and laws were introduced to prevent peasants from making pálinka at home. The use of wheat was banned, and distillation was forbidden on religious holidays. Despite this, the church still oversaw alcohol production. Records show that Cistercian monks in Heves County were brewing beer and distilling pálinka in 1715. The role of Jewish lenders and businessmen also grew with the production of alcohol, and Saint Michael was designated patron saint of distilling. Textbooks and publications also began to appear on the subject around this time.
895:
645:
584:
407:
20:
479:
883:
118:
222:
a royalty to
Hungary. This is, however, not the case. It is the brand "pálinka" that is protected by Hungarian and EU law, hence producers outside of Hungary are not allowed to use the brand "pálinka" for their products, but they are free to produce fruit spirits and sell them under different names. This is in spite of the drink being historically distilled in most of the former
510:. Distillation became a privilege of the landlords, which led to the proliferation of home stills. Law forbade the use of bread-stuffs for distillation, hence the use of fruits. Private distilleries and factories started to appear towards the end of the eighteenth century, which led to legislation and to the introduction of a pálinka tax.
742:. Some fruits, like quince, require an additive to start the fermentation process (e.g., citric acid). The fermentation is carried out in an anaerobic environment. The ideal temperature for the fermentation process is between 14–16 °C (57–61 °F), and the process takes between 10 and 15 days.
493:
The larger-scale production of distillates, pálinka and liqueurs from 1799 resulted in guidelines being drawn up for distillation, and the priority rights granted to landowners were made law. It was not long before a pálinka tax was introduced, and by 1850 distillation was a state monopoly. In 1920,
221:
In 2004, the
European Union accepted pálinka as a Hungarian speciality, and hence its production is limited to Hungary and four provinces of Austria for pálinka made from apricots. This caused some confusion in neighbouring countries, as some claimed that producers of fruit spirits would have to pay
501:
Illegal home distilling became popular in the 18th century when peasant breweries were shut down. The practice was fuelled by the desire to make use of fruit that had fallen from the tree and could not be eaten, coupled with the knowledge that making pálinka at home was much less expensive. Because
827:
in
Hungarian, which literally means "fence-ripper" (referring to a drunkard's loss of balance) or "guggolós" ("squatter"), referring to the action required while walking near the windows of the houses of non-professional distillers to avoid getting invited (again) to taste their home-made pálinka.
518:
A popular saying in
Hungary says: what can be used to prepare jam can also be used to produce pálinka. For a fruit to be suitable for jam production it has to contain some sugar. This saying suggests that pálinka can be made from a variety of fruit, and indeed it is made from most of the fruits
276:
While pálinka has PDO on its own, some regions of
Hungary are especially suitable for the production of certain fruits, and pálinka of excellent quality has been produced in those regions for centuries. These local variations are protected as separate geographical indications and have their own
758:(low alcohol). In the second step, the taste of the fruit is extracted from the fermented mash. The second distillation has the biggest influence on the quality of the pálinka and thus requires special skills. During the second distillation one distinguishes between
193:
While pálinka is traditionally made from a mash of ripe fruit, the law does not control the addition of non-concentrated fruit juice, and explicitly allows the use of fruit pulp. Dried fruits are excluded from the mash only, and may be used in the aging process.
536:Ágyas ('bedded') is a pálinka aged for at least three months together with fruit. The fruit can be of the same sort used to obtain the distillate or of another sort. To 100 liters of pálinka at least 10 kg of ripe or 5 kg of dried fruit must be added.
294:
266:
174:
The production of
Hungarian pálinka is regulated by local law LXXIII of 2008, often referred to as "pálinka law", which is based on the regulation of generic fruit spirits of the European Union. An alcoholic beverage may be called pálinka if:
494:
there were 260 pálinka distilleries in
Hungary, a figure that grew to 1,070 in 1970 before falling back down to 815 in 1982. In the meantime, various laws were introduced to restrict production, including prohibition during the short-lived
753:
pálinka refers to a pálinka distilled in a pot still no bigger than 1000 litres). Pálinka distilled in a pot still is always double distilled. In the first step, the alcohol is extracted from the fermented mash; the result is called
655:
Pálinka should be served at 18–23 °C (64–73 °F) because it is at this temperature that the fine smell and taste of the fruit can be best enjoyed. If served too cold, the smell and the taste will be difficult to appreciate.
213:
if the sugar content exceeded the required limit), even if there were no unorthodox steps in the process of distillation. Most of the brands re-categorized as spirit drinks, however, are cheap mixtures of flavorings, water, and
949:
659:
The form of the glass used to drink pálinka affects the drinking experience. The ideal glass is wide at the bottom and narrow at the rim, that is, tulip-shaped. The relatively narrow neck of the glass concentrates the
505:
The word pálinka became widespread in
Hungary in the 17th century, but it still referred to distillates made from grain. The meaning was later transferred to fruit spirits while wheat distillates were referred to as
522:
The most common pálinkas are made from apricots, pears, and plums. Other fruits that are often used are sour cherries, apples, mulberries, and quince. Pálinka made from chestnuts or walnuts is also available.
39:
1176:
Rusu, Teodora; Sociaciu, Carmen; Parau, Carmen; Mocan, Augustin (2010). "Quality and Safety
Analysis for some Traditional Homemade Fruit Distillates from Transylvania (North West Romania)".
731:
The first step in the production process is the preparation of the fruit mash. The stony seed is removed from the fruits that have such (e.g., cherry, apricot, plum) in order to prevent the
277:
well-detailed regulations. In order to use these protected names on the label, strict geographical and technical requirements must be met. A product not meeting the special requirements of
950:
https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/geographical-indications-register/includes/showSpecification.cfm?attachmentId=55652
749:. There are two types of distillation processes used: in a pot still or in a column still. Distillation in a pot still is considered to be the traditional way of distillation (
70:
spirit that is commonly included with pálinka. While pálinka may be made of any locally grown fruit, the most common ones are plums, apricots, apples, pears, and cherries.
936:
530:Érlelt ('aged') is a pálinka aged for at least three months in a wooden cask smaller than 1000 litres, or for at least six months in a wooden cask of 1000 litres or above.
546:. One of the oldest types of pálinka, it helps digestion and is usually consumed in small quantities after meals. Very popular, typically drunk in wine-producing regions.
1141:
Muica, N.; Turnock, D. "The potential for traditional food and drink products in
Eastern Europe: Fruit processing — especially brandy ("tuica") distilling—in Romania".
1073:
1020:
533:Ó ('old') is a pálinka aged for at least 12 months in a wooden cask smaller than 1000 litres, or for at least 24 months in a wooden cask of 1000 litres or above.
728:
The quality of pálinka is largely influenced by the quality of the fruit used, hence the distiller has to choose good quality fruit with a rich taste.
800:
wood) or in tanks made of metal. Not all varieties of pálinka can be aged in wooden casks because the wood can cancel the fruity taste of the drink.
1000:
1041:
Hungarian 2002 article reviewing low-shelf spirit drinks, including two brands of „pálinka” made of rectified spirit and artificial flavourings.
735:
contained in these seeds from ending up in the distillate. Some fruits (e.g., apple, pear, quince) are ground in order to make the mash soft.
1276:
179:
it is fermented exclusively from fruit (excluding concentrates and dried fruits) grown in Hungary, and free of additional ingredients;
106:
1059:
486:
In the 19th century, breweries and pálinka distilleries operated in tandem. Comenius described the equipment used to make pálinka in
471:. This spirit was probably a spirit blended with rosemary, and had its use in medicine, as both the king and the queen suffered from
1249:
527:
Kisüsti (literally 'small pot, cauldron') is a double-distilled pálinka made in a copper pot not exceeding a volume of 1000 litres.
1237:
982:
1070:
1017:
281:(apricot pálinka of Gönc) for example, cannot be labeled as such, not even if it is otherwise a legitimate apricot pálinka from
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1125:
631:
454:
613:
436:
920:
1314:
1269:
1224:
609:
432:
502:
the end product was often inferior, it was reserved for personal use and only offered to friends and guests.
285:. In Hungary, only these local variations are referred to as pálinka with protected designations of origin.
832:(home-made) pálinkas are commercially available in small portions and are very common in the countryside.
866:
605:
428:
3214:
873:
709:. The traditional double distillation process results in a strong alcohol content of 40 to 70 percent
1262:
495:
1243:
661:
197:
As a consequence of this regulation, a whole family of popular Hungarian products were rebranded as
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1414:
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664:" released from the larger surface at the bottom of the glass, magnifying the smell of drink.
539:
63:
1344:
467:
The first records of the Hungarian spirit date back to the fourteenth century (1332); called
1419:
1334:
3074:
257:, and in order to achieve a full character, careful slow distillation is required by law.
8:
1441:
1429:
785:
involves a single distillation. The process is faster and cheaper than distillation in a
1849:
1050:
Cazacu, Sorin, "The Battle for Palinka", in EU Observer, Transitions Online (03/04/2003)
962:
1869:
1339:
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986:
820:
the mash to the desired strength. Legislation legalized small home distillers in 2010.
223:
202:
151:(literally 'Slavic pálinka') was used to refer to alcoholic drinks derived from wheat.
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46:, only fruit spirits mashed, distilled, matured and bottled in Hungary and similar
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2516:
2447:
2422:
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2336:
2276:
1859:
1324:
1319:
330:
1250:
A description of the palinka with protected designation of origin (in Hungarian)
498:
in 1919 and the splitting of production 50-50 with the state from 1952 to 1970.
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270:
74:
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Commercially available pálinka is always distilled in one of the registered
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782:
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254:
31:
3014:
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253:. Unlike Hungarian pálinka, its Austrian counterpart may not be made with
122:
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2625:
2547:
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2007:
1977:
1914:
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is not used, even though much of the taste is contained in this cut. The
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In Austria, four provinces are allowed to label local apricot spirits as
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1071:
Act 73/2008 about pálinka, törkölypálinka, and Pálinka National Council
853:
722:
238:
185:
it is not rectified higher than 86% and is bottled with at least 37.5%
2630:
1254:
306:
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drinks). Traditional pálinkas mixed with honey were also rebranded as
82:
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2037:
1967:
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Farnadi, Éva (ed.): Hagyományok, ízek, régiók, Alföldi Nyomda, 2000 (
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1962:
1929:
1814:
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1573:
1558:
1543:
797:
542:(Pomace pálinka, also Törkölypálinka) is a pálinka made from grape
78:
66:, a different product in the legal sense, is a similarly protected
19:
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985:[The history of pálinka]. Palinka Oldal. Archived from
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543:
386:
250:
246:
117:
98:
67:
478:
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1618:
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841:
793:
702:
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562:
326:
94:
823:
The most alcoholic pálinkas are (informally) referred to as
2817:
2477:
2062:
2042:
1972:
1924:
1919:
1854:
1794:
1397:
698:
686:
549:
Barack (pronounced "baratsk") is a type of pálinka made of
374:
338:
302:
3044:
2650:
2249:
1909:
710:
186:
265:
Pálinka as a geographical indication (in other terms, a
1175:
1001:"stampedli | Magyar etimológiai szótár | Kézikönyvtár"
796:. Pálinka can be aged in wooden casks (made of, e.g.,
871:
557:
is a collective term for both apricot (in Hungarian
288:
1465:
1188:
226:, much of which falls outside present-day Hungary.
778:is the one that gives the body of the distillate.
182:it is grown, distilled and bottled in Hungary; and
964:Etymologisches wörterbuch der slavischen sprachen
922:E.U. regulations of spirit drinks, 110/2008, M(b)
3201:
1060:Codex Alimentarius Austriacus B 23 - Spirituosen
147:, "to burn, to distill". In Hungarian, the word
1246:A site with a collection of links about Pálinka
960:
685:. It is commonly made from the fermentation of
155:
1240:A site dedicated for the beverage (in English)
844:, a spirit made throughout Southeastern Europe
789:, and hence the resulting pálinka is cheaper.
269:or PDO) has been officially registered in the
1270:
808:In Hungary, one can ferment a batch of fruit
738:The second step in the production process is
1117:Frommer's Budapest & the Best of Hungary
954:
803:
745:The third step in the production process is
267:product with protected designation of origin
161:
38:, known under several names. Protected as a
2738:and infused distilled drinks by ingredients
812:at home, then take the fermented mash to a
612:. Unsourced material may be challenged and
435:. Unsourced material may be challenged and
2136:
1297:
1277:
1263:
260:
632:Learn how and when to remove this message
455:Learn how and when to remove this message
1140:
716:
643:
477:
116:
18:
1284:
1093:. Bradt Travel Guides. pp. 90–91.
677:Modern commercial production occurs in
3202:
1088:
2733:
2135:
1464:
1296:
1258:
1113:
672:
610:adding citations to reliable sources
577:
433:adding citations to reliable sources
400:
169:
140:(Romanian) derive from the Slavonic
1053:
835:
62:refers to wheat-derived beverages.
13:
1213:
30:is a traditional fruit spirit (or
14:
3226:
1231:
289:The eight palinkas with local PDO
893:
881:
792:The last step in the process is
689:, but other fruits used include
582:
405:
73:A similar product exists in the
1169:
1134:
1107:
1082:
1064:
1018:Law LXXIII of 2008 in Hungarian
50:spirits from four provinces of
34:) with origins in the medieval
1315:History of alcoholic beverages
1044:
1029:
1011:
993:
975:
943:
929:
913:
573:
233:(transliteration of Hungarian
1:
1089:Mallow, Lucy (October 2008).
906:
667:
856:, a similar drink in Romania
513:
469:Aqua vitae reginae Hungariae
112:
7:
867:National symbols of Hungary
860:
561:, lit. "yellow-peach") and
105:. In Turkey it is known as
10:
3231:
1178:Bulletin UASVM Agriculture
1120:. Frommer's. p. 190.
396:
383:pannonhalmi törkölypálinka
23:A glass of apricot pálinka
3184:
2743:
2729:
2563:
2372:
2149:
2145:
2131:
1940:
1714:
1478:
1474:
1460:
1360:
1307:
1303:
1292:
967:. W. Braumüller. p.
804:Non-commercial production
496:Hungarian Soviet Republic
2587:Coconut and other palms
1959:Coconut and other palms
1330:History of Bordeaux wine
961:Franz Miklosich (1886).
828:These potent, homemade,
482:Hungarian pálinka bottle
311:kecskeméti barackpálinka
136:(Czech and Slovak), and
16:Central European alcohol
1415:Drinking establishments
816:, who can then legally
569:, lit. "autumn-peach").
488:Orbis sensualium pictus
359:újfehértói meggypálinka
261:Geographical protection
40:geographical indication
2622:Sugarcane or molasses
2059:Sugarcane or molasses
1298:History and production
1238:The History of Pálinka
652:
519:available in Hungary.
483:
299:szatmári szilvapálinka
162:
156:
125:
121:Romanian palincă from
24:
1345:History of Rioja wine
1198:. The Budapest Report
1196:"Hungarian moonshine"
1037:"A Nagy Kommersztesz"
717:Commercial production
647:
481:
323:szabolcsi almapálinka
120:
81:where it is known as
22:
3056:Mammee apple flower
1335:History of Champagne
1114:Ryan, James (2010).
606:improve this section
429:improve this section
371:göcseji körtepálinka
335:békési szilvapálinka
160:derives from German
3106:Sugarcane/molasses
1549:Moscatel de Setúbal
1442:Yeast in winemaking
1430:Yeast in winemaking
1286:Alcoholic beverages
983:"apalinkatortenete"
347:gönci barackpálinka
279:gönci barackpálinka
154:The Hungarian name
1340:History of Chianti
1308:History of alcohol
1155:10.1007/BF00186670
781:Distillation in a
653:
484:
224:Kingdom of Hungary
126:
25:
3215:Hungarian spirits
3197:
3196:
3180:
3179:
2883:Chocolate liqueur
2844:Blackthorn shrub
2725:
2724:
2721:
2720:
2677:Various starches
2433:Tennessee whiskey
2127:
2126:
2123:
2122:
2094:Various starches
1456:
1455:
1452:
1451:
1350:History of Sherry
1100:978-1-84162-230-9
1039:. Index.hu. 2002.
766:(middle cut) and
673:Modern production
642:
641:
634:
465:
464:
457:
170:Legal definitions
3222:
2804:Herbs de Majorca
2778:Anisado Mallorca
2731:
2730:
2533:American whiskey
2524:Multiple grains
2413:Buckwheat whisky
2147:
2146:
2133:
2132:
1906:Multiple grains
1476:
1475:
1467:Fermented drinks
1462:
1461:
1368:Alcohol industry
1305:
1304:
1294:
1293:
1279:
1272:
1265:
1256:
1255:
1207:
1206:
1204:
1203:
1192:
1186:
1185:
1173:
1167:
1166:
1138:
1132:
1131:
1111:
1105:
1104:
1086:
1080:
1068:
1062:
1057:
1051:
1048:
1042:
1040:
1033:
1027:
1015:
1009:
1008:
997:
991:
990:
979:
973:
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958:
952:
947:
941:
940:
933:
927:
926:
917:
898:
897:
896:
886:
885:
877:
836:Similar products
637:
630:
626:
623:
617:
586:
578:
460:
453:
449:
446:
440:
409:
401:
216:rectified spirit
165:
159:
132:(in Hungarian),
3230:
3229:
3225:
3224:
3223:
3221:
3220:
3219:
3200:
3199:
3198:
3193:
3176:
3145:Crème de cassis
3140:Crème de banane
3126:Various fruits
2995:Crème de menthe
2756:Crème de Noyaux
2739:
2717:
2559:
2543:Canadian whisky
2517:Kaoliang liquor
2423:Bourbon whiskey
2388:Japanese whisky
2368:
2337:Marillenschnaps
2313:Various fruits
2141:
2119:
1948:Agave americana
1936:
1710:
1665:Various fruits
1470:
1448:
1356:
1325:History of wine
1320:History of beer
1299:
1288:
1283:
1234:
1216:
1214:Further reading
1211:
1210:
1201:
1199:
1194:
1193:
1189:
1174:
1170:
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1112:
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1101:
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1083:
1069:
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1058:
1054:
1049:
1045:
1035:
1034:
1030:
1016:
1012:
1005:www.arcanum.com
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919:
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872:
863:
838:
825:kerítésszaggató
806:
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638:
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399:
291:
263:
172:
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101:under the name
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762:(foreshots),
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591:This section
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414:This section
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243:Lower Austria
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235:barackpálinka
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21:
2428:Corn whiskey
2351:
2332:Himbeergeist
2185:Kirschwasser
1947:
1645:Pomegranate
1539:Marsala wine
1534:Madeira wine
1425:Simple syrup
1420:Fermentation
1410:Distillation
1200:. Retrieved
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1116:
1109:
1091:Transylvania
1090:
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987:the original
977:
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783:column still
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747:distillation
744:
740:fermentation
737:
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727:
723:distilleries
720:
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658:
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619:
604:Please help
592:
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451:
445:October 2013
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427:Please help
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273:since 2004.
264:
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207:szeszes ital
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199:szeszes ital
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137:
133:
129:
127:
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91:Transylvania
72:
60:"Tótpálinka"
59:
55:
32:fruit brandy
27:
26:
3091:Star anise
2985:Bénédictine
2945:Irish cream
2681:Aguardiente
2626:Aguardiente
2498:Rye whiskey
2008:Ginger wine
1725:Barley wine
1689:Mulled wine
1639:Plum jerkum
1609:Lychee wine
1599:Longan wine
1524:Bokbunja-ju
1514:Bignay wine
1504:Banana wine
1499:Banana beer
1373:Bathtub gin
937:"EAmbrosia"
776:középpárlat
764:középpárlat
650:tulip glass
574:Consumption
559:sárgabarack
553:. The word
391:Pannonhalma
389:pálinka of
377:pálinka of
365:pálinka of
363:sour cherry
353:pálinka of
341:pálinka of
329:pálinka of
317:pálinka of
305:pálinka of
3204:Categories
3150:Limoncello
3085:Triple sec
3060:Eau créole
3030:Irish Mist
3015:Bärenjäger
2970:Frangelico
2900:Cloudberry
2879:Chocolate
2863:Maraschino
2409:Buckwheat
2322:Eau de vie
1625:Pineapple
1589:Duhat wine
1585:Java plum
1579:White wine
1437:Winemaking
1361:Production
1225:9632129539
1202:2010-08-05
1143:GeoJournal
907:References
668:Production
567:őszibarack
239:Burgenland
149:Tótpálinka
128:The words
3135:Cedratine
3100:Sassolino
3070:Cointreau
2990:Brennivín
2966:Hazelnut
2930:Tia Maria
2889:Cinnamon
2873:Pertsivka
2838:Bierlikör
2641:Desi daru
2403:Bierbrand
2297:Tsikoudia
2260:Slivovitz
2160:Applejack
2038:Kabarawan
2014:Galangal
1968:Palm wine
1845:Rice wine
1825:Makgeolli
1760:Oshikundu
1679:Hippocras
1564:Rosé wine
1554:Port wine
1520:Bokbunja
1393:Lautering
1163:153366394
848:Slivovitz
814:distiller
787:pot still
772:előpárlat
768:utópárlat
760:előpárlat
622:July 2009
593:does not
514:Varieties
508:crematura
473:arthritis
416:does not
367:Újfehértó
319:Kecskemét
157:stampedli
123:Maramureș
113:Etymology
85:, and in
58:", while
3160:Sloe gin
3155:Schnapps
3120:Licor 43
3116:Vanilla
3110:Charanda
3041:Juniper
3020:Drambuie
2955:Advocaat
2911:Coconut
2848:Patxaran
2787:Anisette
2766:Absinthe
2751:Amaretto
2736:Liqueurs
2601:Lambanog
2509:Sorghum
2448:Cheongju
2302:Tsipouro
2246:Juniper
2220:Armagnac
2165:Calvados
2108:Parakari
2088:Kombucha
1988:Tunggang
1963:Bahalina
1930:Huangjiu
1896:Sorghum
1850:Rượu cần
1815:Gwaha-ju
1750:Tesgüino
1674:Dubonnet
1669:Conditum
1659:Colonche
1574:Vermouth
1559:Red wine
1544:Mistelle
1074:Archived
1021:Archived
861:See also
798:mulberry
707:cherries
691:apricots
551:apricots
331:Szabolcs
297:include
163:stamperl
79:Slovakia
3166:Walnut
3130:Campari
3075:Curaçao
3066:Orange
3050:Jenever
3035:Krupnik
2980:Aquavit
2921:Coffee
2893:Tentura
2854:Cherry
2828:Sambuca
2813:Mastika
2797:Hierbas
2771:Anisado
2747:Almond
2696:Horilka
2686:Akvavit
2636:Clairin
2631:Cachaça
2581:Tequila
2458:Lao-Lao
2443:Awamori
2379:Barley
2373:Cereals
2362:Schnaps
2352:Pálinka
2342:Nalewka
2307:Zivania
2240:Zivania
2181:Cherry
2138:Liquors
2004:Ginger
1840:Pangasi
1800:Choujiu
1780:Amazake
1756:Millet
1745:Tejuino
1721:Barley
1715:Cereals
1704:Sangria
1629:Tepache
1605:Lychee
1595:Longan
1510:Bignay
1495:Banana
1388:Malting
1383:Brewery
1378:Brewing
874:Portals
818:distill
756:alszesz
751:kisüsti
733:cyanide
703:peaches
683:Austria
679:Hungary
614:removed
599:sources
540:Törköly
437:removed
422:sources
397:History
381:), and
351:apricot
315:apricot
307:Szatmár
211:liqueur
138:pălincă
134:pálenka
130:pálinka
103:palincă
87:Romania
83:pálenka
56:pálinka
52:Austria
48:apricot
42:of the
36:Hungary
28:Pálinka
3170:Nocino
3095:Pastis
3025:Glayva
3011:Honey
3005:Unicum
3000:Metaxa
2976:Herbs
2960:Eggnog
2936:Cream
2925:Kahlúa
2915:Malibu
2762:Anise
2706:Shōchū
2701:Poitín
2691:Bangla
2671:Tharra
2612:Dairy
2596:Laksoy
2591:Arrack
2576:Mezcal
2553:Whisky
2548:Shōchū
2538:Baijiu
2513:Baijiu
2503:Starka
2473:Shochu
2463:Lihing
2453:Cholai
2419:Maize
2317:Brandy
2282:Grappa
2277:Chacha
2272:Pomace
2230:Cognac
2225:Brandy
2211:Grape
2205:Boukha
2191:Dates
2156:Apple
2113:Ibwatu
2103:Chicha
2049:Sugar
2024:Honey
1994:Dairy
1953:Pulque
1900:Pendhā
1820:Hariya
1810:Dansul
1790:Beopju
1765:Tongba
1694:Nabidh
1569:Sherry
1530:Grape
1485:Apple
1223:
1161:
1124:
1097:
925:, 2008
888:Liquor
705:, and
695:apples
555:barack
544:pomace
387:pomace
379:Göcsej
251:Vienna
249:, and
247:Styria
203:spirit
145:paliti
99:Greece
97:, and
68:pomace
2905:Lakka
2834:Beer
2711:Vodka
2661:Sulai
2646:Guaro
2616:Arkhi
2606:Sotol
2571:Agave
2564:Other
2483:Sulai
2439:Rice
2399:Beer
2357:Rakia
2327:Geist
2292:Orujo
2265:Țuică
2256:Plum
2235:Pisco
2195:Araqi
2150:Fruit
2098:Cauim
2073:Palek
2068:Intus
2053:Kilju
2033:Byais
2018:Byais
1998:Kumis
1983:Tuhak
1941:Other
1890:Kvass
1880:Tapuy
1875:Tapai
1870:Sonti
1835:Mirin
1830:Mijiu
1805:Chuak
1775:Agkud
1771:Rice
1740:Pozol
1735:Mageu
1731:Corn
1699:Pruno
1684:Jabol
1649:Rimon
1635:Plum
1619:Perry
1615:Pear
1489:Cider
1479:Fruit
1403:Yeast
1159:S2CID
900:Drink
854:Țuică
842:Rakia
794:aging
699:pears
687:plums
563:peach
343:Békés
327:apple
107:Boğma
95:Italy
3189:List
2951:Egg
2823:Rakı
2818:Ouzo
2792:Arak
2666:Sura
2493:Korn
2489:Rye
2478:Soju
2347:Oghi
2287:Marc
2215:Arak
2201:Fig
2175:Feni
2079:Tea
2063:Basi
2043:Mead
2028:Bais
1978:Tubâ
1973:Tuak
1925:Boza
1920:Beer
1886:Rye
1860:Sato
1855:Sake
1795:Brem
1398:Wort
1221:ISBN
1184:(2).
1122:ISBN
1095:ISBN
830:házi
810:mash
662:nose
597:any
595:cite
420:any
418:cite
375:pear
355:Gönc
339:plum
303:plum
283:Gönc
209:(or
142:stem
77:and
3045:Gin
2651:Rum
2528:Ara
2250:Gin
1915:Ara
1910:Ale
1785:Apo
1151:doi
969:235
711:ABV
608:by
431:by
393:).
369:),
357:),
345:),
333:),
321:),
309:),
295:PDO
237:):
187:ABV
93:),
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