Pálinka is a broad term for an alcoholic drink distilled from any fruit grown on Hungarian soil. Although pálinka is still associated with home distillation of dubious quality in rural Hungary, sipping a glass of pálinka is increasingly something for the connoisseur, much like enjoying a fine wine or dram of whiskey.

One reason for this is the sheer variety of pálinkas on offer. In addition to the traditional staples of apricot, cherry, pear and plum, pálinka is made from dozens of fruits, from elderflower and quince to blackberry and raspberry. Within these, there are local specialities, varieties and techniques waiting to be discovered.

Pálinka is also known for its exceptional purity, which results in a clean, complex aroma and smooth, warm flavour. It doesn't take a connoisseur to recognise good pálinka, a clear head the morning after is the surest sign of quality.

Much like Cognac and Champagne, the EU has imposed strict laws concerning what can and can't be called "pálinka" to protect the name and help guarantee quality. According to the official legal definition, only fruits grown in Hungary and distilled without sugar or any form of flavour enhancer can be labelled "pálinka". So for example, Agárdi's "Tropical Collection" of pomegranate, banana and orange distillates is not pálinka, even if it is made using identical technology. And although ethnic Hungarians in Transylvania may also refer to their fruit brandy varieties as pálinka, they are not permitted by EU law to market them as such. The Romanian spelling "pălincă" is permitted, however.