Pálinka is a distillate produced from any wild or farmed fruit growing in Hungary. Hungary is in a fortunate position, as its micro and macro climates provide exceptional conditions for dozens of different fruits. Mother nature has blessed us with natural diversity, but also with fruit with flavours and aromas unique to Hungary, setting pálinka apart from other distillates produced around the world. The fruit grown in Hungary's various regions give every Hungarian pálinka its unmistakable characteristics. In short, there are as many types of pálinka as there are types of fruit grown in Hungary.

Apricot pálinka

Generally accepted to be the most popular pálinka variety, but perhaps this is because it is the least subtle and easiest to recognise. Barackpálinka usually has a distinctive apricot flavour and is slightly yellow in colour, setting it apart from its crystal clear counterparts. Several types of apricot are used to make pálinka, the best known hail from Göncz and Kecskemét. Pálinka is also sometimes made from another type of barack, the őszibarack, or peach.

Plum pálinka

Plums grow in abundance all over Hungary and are among the most popular fruits for making pálinka. The flavour is not as distinctive as apricot, so szilva is favoured by those with a keener sense of taste and smell. Stones are sometimes left in the mash for extra flavour, although this is strictly controlled by the EU because of minute traces of cyanide. The Szatmár and Békés regions are best known for their plum pálinka.

Pear pálinka

Körtepálinka is the third type of pálinka found on every menu and behind every bar. Although the aroma is unmistakable, the pear taste comes through in soft and subtle tones, making this a pálinka that requires the drinker's full concentration. The best pear pálinkas are distilled from the Kiffer pear and come from Kiskunhalas and the Williams Pear (Vilmoskörte) is the best known variety.

Cherry pálinka

Often ranked alongside apricot, pear and plum, cherry or cseresznye pálinka is a pálinka that can vary considerably in flavour depending on the variety of cherry distilled. There are almost 70 types of cherry grown in Hungary. Sour cherry, known as meggy, is considered a different variety altogether.

Apple pálinka

Apples grow all over Hungary, but they have never broken into the same league as apricot, plum, pear or cherry pálinkas. As the public becomes more enthusiastic about sampling a wider variety of fruits, almapálinka will no doubt grow in popularity as most varieties of apple are suitable for making into pálinka.

Quince pálinka

Quince is a striking yellow relation of the pear and plum, but with a much lower sugar content and a bitter taste when eaten out of hand. However, its unique flavour and aroma comes through strongly in pálinka. A real up-and-coming pálinka variety.

Blackcurrant pálinka

Another pálinka with a bright future, the sweet, flowery and sometimes herbal nose of a feketeribizlipálinka is sure to seduce younger drinkers while the soft flavour is deceptive in its subtlety.

Mulberry pálinka

The mulberry is known in Hungarian by the name eperfa (strawberry tree), which is why eperpálinka is often translated as strawberry pálinka. Mulberry bushes often grow in villages, making the bitter fruit a convenient raw material for pálinka. The taste and aroma are pleasant and distinctive, but should not be associated with strawberries.

Blackberry pálinka

Blackberries ripen early in the year and do not keep for long, so the pálinka distilling season traditionally begins with this fruit. Its aroma has hints of strawberry, but the flavour is cannot be mistaken for anything but blackberries.

Raspberry pálinka

A very large quantity of fruit is required to produce a litre of raspberry pálinka, but it is worth it - the distinctive aroma stays in the glass for many hours after it is emptied.

Pálinkas distilled from a mixture of fruits

These pálinkas are distilled all over the country and are a popular way of making use of a variety of fruits. The different fruits are collected in the same vat as they come into season and are fermented and distilled together. Mixed or "vegyes" pálinka is characterised by the complexity of several fruit flavours in one.

Pálinka made from wild fruits

Pálinkas made from fruit growing in the wild are very rare and considered a genuine delicacy. Wild apples are distilled in the Őrség, wild cherries in the Zemplén and Hegyköz hills, while wild pears can be found in larger quantities in the undulating forests and meadows of northern Hungary. The blackthorn is also suitable for making pálinka as it grows sweet after the winter frosts, while excellent pálinka can also be made from elderflower, rose hips and dogwood.