Pálinka can be enjoyed before or after food, on its own as a snifter or with a glass of sparkling water. As an oft-quoted, extreme example, home-distilled pálinka was traditionally enjoyed by peasants to help digest their fatty breakfasts and give them strength for a long day's toil in the fields. It truly is a versatile drink.

Although low-quality házi (home-distilled) pálinkas are still available, the quantity of fruit that goes into every glass makes the finest pálinkas expensive relative to other spirits. But because it is of exceptional purity, pálinka doesn't make the drinker pay the price the following morning, waking with a clear head and steady stomach.

Pálinka is often served chilled or even stored in the freezer to reduce the sometimes unpleasant odour and flavour of the alcohol. Like the best vodka, however, the finest pálinkas should always be served at between 18-20 ºC to bring out all the fruity nuances captured in the alcohol.

The complex blend of aromas and flavours that go into every drop of pálinka are best enjoyed from a tulip-shaped pálinka glass. This allows the drink to be swirled, sniffed and savoured like a glass of fine wine. The idea that pálinka should be consumed as a "shot" is a common misconception even in Hungary.

Above all, pálinka is a science and no two pálinkas are the same - each fruit variety and distiller achieves different results. Exploring and comparing several pálinkas is as fascinating and rewarding as tasting a selection of fine wines.