The history of the Plinka

Beer-brewing was a well-known custom in ancient Egypt, and so was wine-

drinking in ancient Rome, which means that the technology of fermentation
was used at that time. Distillation, the production of spirits was only one step
forward. Who was the first to taste this narcotic drink, and where did it take
place? Well, opinions may vary on these questions, but it is a fact that after a
while not only wine, but also fermented fruit was distilled. While Europe be-
came familiar with the distillation process in the 11th century, alcohol-produc-
tion in Hungary included only wine-distillation and grain-spirit production.
The history of aqua vitae, attributed to Queen Elizabeth, originates from the
14th century, spirits were regarded as medicine until the 16th century. The
production of Plinka (in the current sense) began in the middle of the 18th
century, and the variety of the fruits used was expanding.
On 29 September 1850, a Plinka-tax was introduced in Hungary, and from
this year on we can talk about reliable records and data in the field of Plinka
production.
Based on these data, in 1913 Hungary had 860 working alcohol factories, 30
of which were of industrial scale. That year Hungarian alcohol-production be-
came acknowledged all over the world. The Alcohol Bill of 1921 imposed re-
strictions on production: in the following year only 240,000 hectolitres of
domestic consumption was allowed by the state. Excess production was permit-
ted only in case of foreign orders. In spite of this, however, in 1934 apricot
Plinka was referred to as a world-famous Hungarian drink. The Act 30 of
1938 fundamentally changed the situation of Plinka production in Hungary.
From this time on, alcohol production, rectification, importation and sale
were solely commanded by the state. The regulations on Plinka production
did not change significantly until 1951, when distilleries were managed col-
lectively as wine and fruit-spirit distilleries, production quantity was restricted,
and in May 1952 shot production was initiated.
After 1980 it was the state itself that abolished its alcohol monopoly, as the
law-decree no. 36 of 1982 stated: Individuals are also allowed to produce
Plinka from fruit. Another regulation stated: ... Individuals are allowed to
set up distilleries with a maximum capacity of 500-litre pots, and alcohol-pro-
ducing economic organizations can hire out or pass over to individuals by con-
tract management. The most significant change, however, was that after such
a long time, expertise became a requirement at last. That is to say, the current
law required as the condition for issuing the operation certificate a qualification
accredited by the competent ministry, or the accomplishment of an organized
course.
In 1965, there were 1141 distilleries in operation, a number which dropped to
880 by the time of the regime change, from which time on only 200 distilleries
were privately owned. Due to insufficient technical equipment, lack of experts
and the poor quality of raw materials it was impossible to produce high-quality
Plinka. Consequently, fruit Plinka disappeared from domestic as well as for-
eign markets, and was substituted by a different alcoholic drink made from fine
spirit, water and essences with the cold process, which was, of course, sold as
Plinka. However, when this wonderful drink was just about to disappear from
the scene, some geniuses came out of nowhere, the ones who have been produc-
ing the top-quality Plinka ever since. They fought for a long time to restore
the old reputation of Plinka, and now we can dream about world-fame again.
1
How is Plinka made?
The production of Plinka follows four different phases. The first is the careful
selection of the fruits, then comes mashing, or fermentation. The next step is
the fermentation of the fruit mash, which may involve a double-phase or single-
phase, column method. Finally, Plinka is gentled, which involves resting and
maturation.

Fruit processing and fermentation

Plinka may only be prepared using ripe, high quality fruits that are rich in
flavour. The stony seed is removed from those fruits that contain it, pomiferous
fruits are ground, thus the fruits are opened for the yeast to act efficiently and
the alcoholic fermentation may begin in a deoxidized environment. This is done
strictly without the addition of sugar. It is important to ferment the mash at a
stable - 18-200 C - temperature in an anaerobic environment. The generated
carbon-dioxide must be released. Higher temperature is harmful because of
intensive gas-formation and the sensitivity of the yeasts; the sun literally kills
the Plinka, as well as the oxygen that enters the mash during mixing. Under
ideal circumstances, fermentation is completed in 10-12 days and the secondary
flavourcomponents of the future Plinka emerge. An excellent mash is the basis
of an excellent Plinka. Although it is possible to make poor Plinka out of good
mash, it is impossible to make good Plinka out of poor mash.

Distillation
The purpose of distillation is to extract the alcohol from the fruit, while keeping
its flavours. However, distillation is a complicated process of separation, gradu-
ation and concentration. The boiling-points of the different components of the
mash vary; therefore they can be separated from each other. The boiling point
of ethyl alcohol is 78.3 degrees Celsius, while that of water is 100, so the alcohol
starts to evaporate first, the steam migrates to the cooler where they condensate
and the distillate appears as a liquid. The alcohol-content of the first distillate
leaving as alcohol may even reach 90 V/V %. As the mash becomes warmer, the
resulting mixture contains an increasing amount of water and a decreasing
amount of alcohol. In earlier days (unfortunately sometimes even today) Plinka
was distilled until the distillate reached 50% volume. This meant that post-
distillate got into the Plinka, resulting in a sour taste.
Hungarian distilleries use two methods of distillation. One is the traditional
kissti (in a small pot still), double-distillation technology. This technology
is not only kissti because the capacity of the pot stills is limited - maximum
1000 litres - but the point is that the final product is gained from two separate
distillations. In everyday language: first the mash is boiled to obtain the alcohol
and other volatile components through distillation. The steam is cooled, and
the alcoholic liquid obtained (low alcohol or alszesz) is refined in a separate
phase. In this phase, the pre-distillate and post-distillate is separated from the
middle-distillate to avoid unpleasant tastes and odours. The pre-distillate con-
tains the most volatile parts, some of which may spoil the pleasure of Plinka.
The extraction is continued until pungent aldehydes disappear and the Plinka
has a fruity taste. It is difficult to draw the line of separation. The aim is to
produce Plinka with enough taste and flavour but with no unpleasant odour.
This requires great expertise. The middle-distillate contains the most valuable
components: ethyl alcohol and flavour components. This is Plinka: pure distil-
late with a pleasant fruity flavour and smell.
There are devices which are capable of boiling and refining at the same time in
a single process. It is unnecessary to interrupt the process of distillation to

2
separate the pre-distillate and perform refining separately. This technology is
called booster or column-procedure. In this equipment the still is combined
with a 2-3-4-plate aroma- and alcohol-booster column with a built-in pre-
cooler (deflegmator), where rectification takes place after the mash vaporizes.
The point of the column is that the steam from the mash warmed up in the still
flow in an upward direction toward the column and the plates located in the
column refine the distillate by condensing the steam that reaches the liquid on
the plate. The pre- and post-distillates must of course be separated from the
middle-distillate in this process as well.
Whichever method is chosen, the emphasis is on the middle-distillate, the al-
cohol content of which is usually set using flavour-free, pure deionised water.

Aging/maturation
Plinka must be rested for at least three months. During this time the distillate
"organizes itself," its original values do not change, but the Plinka becomes
more harmonious. In the course of resting, the internal balance of the distillate
is established and its asperity and crudity is resolved: it becomes clear and
round. The rested Plinka may then be bottled.
Plinka is not just rested, it is also matured for a standard time in wooden bar-
rels with adequate capacity, as set out in the regulations. Matured Plinka is
different from rested Plinka in all respects. First, it can be distinguished by the
colour gained in the barrel and the values added during maturation: the har-
monious fragrance of flowers, the pleasantly soft, spicy and sweet fruity back-
ground.
The gyas Plinka (Plinka on a fruit bed) is matured on a bed of fruits - which
may be fresh or dried fruits, in the course of which the colour and the flavour of
the fruits is released, which changes the Plinka: its flavour becomes more
characteristic due to the fructose.

The Plinka
As of November, 2008, the concept of Plinka and the use of the name Plinka
are regulated by Act LXXIII of 2008 - as harmonized with the legal regulations
of the European Union. These same regulations pertaining to the production
and name Plinka shall be applied to the products intended for export outside
of the European Union member states. According to this legal regulation:
A fruit distillate may only bear the name Plinka if it is made exclusively from
fruits or wild fruits, grape pomace or asz grape pomace grown or indigenous
to Hungary, and the mashing, distillation and bottling are done in Hungary.
No beet sugar, cane sugar, corn sugar or grape pomace and wine-lees with
fructose additive may be used in the production of Plinka. No diluted or non-
diluted alcohol or flavouring may be added; not even elderflower, for example;
it may not be flavoured, coloured or sweetened even if this is done to achieve a
rounder taste of the final product.

Exclusivity of the Plinka

After having complied with the strict requirements, the Hungarian Plinka was
granted exclusive use of the name in 2004. Namely, within the territory of the
European Union only the distillates produced within Hungary, from the afore-
said fruits and in accordance with the aforesaid procedure may be called Plinka.
With regard to apricot Plinka, four provinces of Austria are also entitled to the
use of the name. Furthermore, the regulations pertaining to the production and
name Plinka shall be applied to the products intended for export outside of
the European Union member states as well.

3
 Types
Kissti Plinka (small-pot Plinka): fruit and pomace Plinkas produced in
pot stills with copper surfaces of maximum 1000 litre capacity and using at least
a double-phase distillation method.
Asz trklyplinka (Asz pomace Plinka): a pomace Plinka that is
verifiably prepared 100% from the pomace of the grape used to produce the
Asz wine in the closed, historical Tokaj-hegyalja wine region within
Hungary.
rlelt (Aged) Plinka: fruit and pomace Plinka that is aged in a wooden bar-
rel for at least 3 months. Aged Plinkas may only be mixed if they are of the
same type, however the time of aging shown on the label may only be that of
the youngest aged Plinka within the mix.
(Old) Plinka: a fruit or pomace Plinka aged for at least 1 year in a wooden
barrel smaller than 1000 litres, or for at least 2 years in a wooden cask of 1000
litres or above.
Mixed fruit Plinka: Plinka prepared by the distillation of different types of
fruit mashes or by the mixing of different types of Plinkas later on, regardless
of the proportion of the different components.
Plinka matured on a fruit bed or gyas (fruit-bed) Plinka: fruit Plinka that
is aged together with the fruit for at least 3 months. If the Plinka is referred to
with the name of one single fruit, the fruit bed must be of the same fruit as the
Plinka itself. It may also include different types of fruits, however in this case
it may only be referred to as mixed gyas (fruit bed) Plinka. To 100 litres of
Plinka at least 10 kg of ripe or 5 kg of dried fruits of high quality must be added.
Plinkas with protected designation of origin
Some regions of Hungary are especially suitable for the production of certain
fruits, and Plinka of excellent quality has been produced in those regions for
centuries. In the event that it meets the relevant criteria, the region may receive
the distinguishing label of protected designation of origin. This means that
only Plinka made from fruit grown within the designated region and mashed,
distilled and bottled in the same region may be assigned the name. These
Plinkas are the following: Bksi szilvaplinka (Bks plum Plinka),
Gcseji krteplinka (Gcsej pear Plinka), Gnci barackplinka (Gnc
apricot Plinka), Kecskemti barackplinka (Kecskemt apricot Plinka),
Szabolcsi almaplinka (Szabolcs apple Plinka), Szatmri szilvaplinka
(Szatmr plum Plinka), jfehrti meggyplinka (jfehrt sour cherry
Plinka), Pannonhalmi trklyplinka (Pannonhalma grape pomace Plinka)

The Plinka culture

Plinka is part of Hungarian culture and one of the greatest values of Hungarian
gastronomy. The key rule to proper Plinka consumption is that it is meant to be
consumed at room temperature, between 18-20 degrees Celsius. Cooling of the
Plinka causes serious damage to the Plinka and the consumer, as it looses the
essence we drink it for: its scent and fruitiness. The sense of alcohol is reinforced,
the neutral character of the ethyl-alcohol dominates, suppressing the unrivaled
values of the real Plinka. Do not listen to those who recommend cooled Plinka!
Plinka is best enjoyed if tasted slowly, sipping. It is not quantity that matters,
but quality and the feeling that surrounds Plinka. Plinka signifies pleasure,
whether consumed during a friendly chat, before or after a festive dinner, as it
is also a consummation to gastronomic delights. Plinka may both be con-
sumed before meals as aperitif or after meals as digestive. The glass used to drink
Plinka should be wide at the bottom and narrow at the rim to lead the scents

4
to the nose. Plinka does not need to be swirled in the glass to release aromas,
slightly tilting and moving the glass will reveal the scent.
Do not forget the dry test after tasting Plinka. Leaving the dry test out will leave
you without truly knowing the Plinka. Warm the empty glass with your hand for
four-five minutes after having drunk the Plinka; the warmth of your hand will
release intensive, pleasant aromas. The components will then be felt in the order of
evaporation, first the etheric head notes, followed by the more fruity, citric heart
notes and finally the fruity base notes are gradually revealed. This is the completion
and fulfillment of the pleasures offered by a beautiful Plinka experience.
Plinka may also be used to prepare dishes, shakes, cocktails and cakes, giving
a special, pleasant flavour and aroma to the specialties of the Hungarian cuisine.

What to look for during shopping?

It is important to consider the price of Plinka. The price of Plinka bears a high
amount of tax, which is at least 700-1,000 Forints per half litre. Naturally, the
price cannot be lower than the tax included. The cost of raw materials, production,
packaging and sales must be added as well. Hence, Plinkas sold at a suspiciously
low price are most likely not true Plinkas. Do not purchase these drinks!
The label of the Plinka must include:
- the word Plinka following the name of the fruit
- or the word Trklyplinka (pomace Plinka) Asz trklyplinka can
only be made from grapes of Tokaji asz
- the alcohol content of the product - at least 37.5% volume
- the filling volume, e.g.: 0.5 litres
- the composition: may only be fruit or pomace Plinka and water. In case of
gyasplinka (Plinka on fruit bed), the name of the fruit.
- the date of bottling or product identification number
- the name and address of the producer or distributor.
In the event that any of these data is missing, be cautious and do not buy the
product!
Popular alcoholic drinks, liqueurs may be prepared using Plinka, however
those may not bear the name Plinka. Do not be misled by the beautiful fruit
illustrations on the label if the word Plinka is not present.
Further to the above criteria, the following may help in making your choice:

Plinka tax stamp

According to Act LXXIII of 2008 (the Plinka Act), tax stamps of a different
colour (Plinka tax stamps) than those used for other alcoholic products may be
used to label Plinkas and pomace Plinkas sold within Hungary, as of 15 February
2009. Bottles with a reddish-orange colour tax stamp certainly contain Plinka!

Quality Food from Hungary trademark

For over 10 years now, this distinguishing trademark has been telling the de-
manding consumer that he/she is about to put a quality product in his/her
basket, given that the use of this trademark guarantees the outstanding quality
of the product, complying with the strict trademark criteria. The producers and
manufacturers may voluntarily apply to win the right to use this trademark.
Granting use of the trademark is based on strict criteria; an independent profes-
sional body performs the evaluation of the applicant products. Accredited
laboratories regularly monitor compliance of the product after the use of the
trademark has been granted. Over 370 products of approximately 80 producers
bear this trademark, which can also be found on a number of Plinkas: in total,
40 products of 6 producers bear the distinguishing logo.

5
Plinkafzdk,
amelyek a kiadvnyban szerepelnek

KomromNeszmly

Szr
Pannonhalma
Budapest

Csetny

Agrd

Velem Oszk
Szentkirlyszabadja

Zamrdi Dunavecse
Nagylengyel

Gyrkny
Kisk

Harc
Siagrd

Agrd
Agrdi Plinkafzde Kft. Mad
Bks
Bksi Plinka Zrt.
Bkscsaba
Kisrt Manufaktra Kft.
Boldogkvralja
Boldogk-Fruit Kft.
Budapest
Ital Magyarorszg Kft. Harc
(Drink Hungaria Kft.) rpatak Brill Plinkahz Kft.
Budapest Zsindelyes Plinkafzde Kft. Kecskemt
Rzangyal Kft. Gyrkny Kecskemti Likripari Zrt.
Csetny Vitalis Kft. Pajor Plinka
Bakonyi z s Prlat Kft. Mrton s Lnyai Plinkk Kecskemt
Dunavecse Gyula Zwack Kecskemti
Vecse-Komplex Kft. Gyulai Plinka Manufaktra Plinkamanufaktra

6
 Plhza

Boldogkvralja

Mlyinka
Tarpa
Miskolc Panyola
Mrkhza
rpatak kritflps

Lrinci

jszilvs Nagykr

Oszk
Tiszafldvr Norma Kft.
Kecskemt Birks Plinkk
kritflps
Bks Sarkad Matheus Plinkahz Kft.
Bkscsaba jszilvs
Gyula Bolyhos s Fia Bt.
Pannonhalma
krs Gyri Likrgyr Zrt.
Pannonhalmi Plinkrium
Panyola
Panyolai Szilvrium Kft.
Plhza
Szalontai Plinkafzde
Kunfehrt
Sarkad
den-t Szeszfzde Bt.
Siagrd
daras Savanya Plinkahz
Szentkirlyszabadja
Csall Plinka Manufaktra Kft.
Mlyinka Szr
Kiskrs Mlyinkai Plinkafzde Nobilis Plinkafarm
Vinotrep Kft. Mrkhza Tarpa
Petfi Plinkafzde Mrkhzi Plinkafz Trsasg Tarpa Manufaktra Kft.
Komrom Miskolc Tiszafldvr
Istenkti Plinkahz Miskolci Likrgyr Zrt. Szicsek Gymlcsszesz
Kunfehrt Prekop Plinkafzde s Likr zem Kft.
Aranykapu Borszati Nagykr Velem
Mellktermk-feldolgoz Zrt. Bujki Szeszfzde Remnyi Plinkafzde
Lrinci Nagylengyel Szent Vid Hegyi Gymlcsplinkk
Gombosi Plinkafz Kft. FarkasPlinkaKft. Zamrdi
Madaras Neszmly Treffpunkt Gar 2000 Kft.
Madarasi Plinkafzde Hilltop Neszmly Zrt. Zimek Manufaktra

7

Aranykapu Borszati Mellktermk-feldolgoz Zrt.
Contact:
H-6413 Kunfehrt, IV. krzet 6.
H-6413 Kunfehrt, Pf.: 5.
Tel: +36-(77)-407-044
Fax: +36-(77)-407-110
e-mail: aranykapu@aranykapu.hu
web: www.aranykapu.hu
8
Agrd i
Pl ink af zd e Kft.
Contact:
H-2484 Agrd, Sreiner-tanya
Phone: +36-(22)-579-164
Fax: +36-(22)-579-164
e-mail:agardi@agardi.hu
web: www.agardi.hu
Incredibly sensual, etheric and harmonic, colourful, but
plainly honest, just like nature itself - Agrdi Plinka offers
you this experience, tempting you to explore the sunlit world
of true fruit Plinka.
Our Company has
been involved in the
complex processing of
winery by-products
since 1996. Selecting
40 000 t of pomace,
we produce 100-150
hlf of pomace Plinka
annually. We produce
60-70 000 hlf of apri-
cot, plum and pear
Plinka per year.
Bakonyi z s Prlat Kft.
Contact:
H-8417 Csetny, Kltelek hrsz. 051/60
Phone: +36-(88)-485-500
Fax: +36-(30)-312-7023
e-mail: bipkft@citromail.hu
web: www.tar.hu/bipkft
Fully handmade Csetnyi Plinka adds a refreshing and ex-
traordinary colour to the palette of Plinkas. According to old
traditions, in our distillery we prepare this excellent drink in cop-
per pots, in a wood-fired system. Our Plinkas are made 100%
of mature, pure fruits and as Mr. Lszl Varga makes no joke
when it comes to Plinka, he always makes it to 50% ABV.
Bksi Plinka Zrt.
Contact:
H-5630 Bks, Gzmalom sor 12.
Phone:+36-(66)-415-992
Fax: +36-(66)-411-580
e-mail: bekesipalinka@bekesipalinka.hu
web: www.bekesipalinka.hu

Bksi Plinka Distillery, founded in 1984, is a family busi-

ness. Our core principle: to produce the best quality Plinkas
based on traditions. Our flagship is Bks Plum Plinka,
which is a Plinka of protected designation of origin and is
known in 27 member states of the European Union.

Boldogk-Fruit Kft.
Our products are marketed
under the Bestillo brand
name. Our main product is
the Bestillo Gnc Apricot
Plinka, which is of pro-
tected designation of origin.
The other types of Plinkas Contact:
we produce are: Williams H-3885 Boldogkvralja, Bke u. 31.
pear, plum, gypsy sour Phone: +36-(46)-3+36-628
Fax: +36-(46)-3+36-628
cherry, black currant, quince, e-mail: info@bestillo.hu
raspberry, blackthorn, wild web: www.bestillo.hu
cherry, asz pomace.

Bolyhos s Fia Bt.

Contact:
H-2768 jszilvs, Bicskei t 34.
Phone: +36-(53)-587-510
Fax: +36-(53)-587-510
e-mail: palinka@bolyhos.hu
web: www.bolyhos.hu

According to the traditional Hungarian way of pre-

paring kissti Plinka, we prepare the Bolyhos
Plinka on a fruit bed in copper pots, using the dou-
ble-distillation method, then we bottle it on a bed of
dried fruits.

9

Contact:
H-5065 Nagykr, Tncsics u. 15.
Phone: +36-(30)-239-1309
e-mail: palinka@bulyakipalinka.hu
web: www.bulyakiplinka.hu
Brill Plinkahz Kft.
Contact:
H-7172 Harc, Sifoki u. 21.
Phone: +36-(74)-437-123
e-mail: brill@brillpalinkahaz.hu
web: www.brillpalinkahaz.hu
A plinka lmny
Our company produces Plinka since 1999.Our product range in-
cludes selected pomace Plinkas from the region of Szekszrd, spe-
cial fruit Plinkas and Plinkas on fruit bed. To this day we have
won 71 awards at prestigious contests. You are welcome to visit us!
Bulyki Szeszfzde
Cherry trees flower on over
200 acres at Nagykr,
where one of the oldest
Hungarian Plinka distill-
eries is located: tax has been
collected (per pot of Plinka)
on Plinka since as far back
as 1810. We welcome all
brewers and visitors, offer-
ing over 20 years of practice
and professional experience.
Csall Plinka Manufaktra Kft.
Contact:
Szkhely:
H-8200 Veszprm, Simon I. u. 3.
Telephely: Vdrvlgyi Plinkahz,
Balatonalmdi
(Szentkirlyszabadja klterlet)
Phone: +36-(30)-947-1811
Fax: +36-(88)-421-174
e-mail: csallo@csallo.hu
web: www.csallo.hu
Thanks to our targeted developments, our products are char-
acterized by the full taste of kissti (pot still) Plinka and
the fruity lightness ensured by the column still system.
Our motto: Nature, tradition, quality!
 Drink Hungaria Kft.
Ital Magyarorszg Kft.
895 Hunnium Plinkk
Contact:
H-1147 Budapest, Czobor utca 4.
Phone: +36-(1)-354-0612
E-mail: info@italmagyarorszag.hu
web: www.italmagyarorszag.hu

A 895 Hunnium plinkamestere az orszg legkivlbb alap-

anyagaibl komponlja plinkit. A mrka rvid trtnete a
siker trtnete: 2008 ta tbb mint 24 rmet, ktszeres
Champion djat, 2011-ben pedig Magyar Termk Nagydjat
rdemelt ki. A siker hagyomnny vlik. www.895hunnium.hu
csak ennyi volt az angol szveg, fent a magyar.
Tradition. Craftsmanship. Work of Art.
Kapok angol fordtst? :)))

den-t Szeszfzde Bt..

One drop op
HUNGARICUM,
one drop of
Contact:
LUXUS H-5720 Sarkad, Hargita stny 2.
Phone: +36-(66)-375-936
for everyone at e-mail: edentoszeszfozde@citromail.hu
web: www.sarkadipalinka.com
reasonable prices.

Farkas Plinka Kft.

Contact:
H-8983 Nagylengyel, Hegyi u. 13.
Phone: +36-(92)-380-037;
+36-(70)-549-0033;
+36-(30)-335-8311
e-mail: farkaspalinka@t-online.hu

The Farkas Plinka Distillery is located in the valley surrounded

by the Gcsej Hills.The fruit distillates prepared here are of unique
value, reflecting the taste, professionalism and devotion of their cre-
ator. We guarantee to sell only original and high quality Plinkas.

11
 Gombosi Plinkafz Kft.
Contact:
H-3021 Lrinci, Pf.: 17., hrsz.: 0180
Phone: +36-(37)-388-384
Fax: +36-(37)-388-384
e-mail: info@gombosi.hu
web: www.gombosipalinka.hu

The Gombos Plinka Distillery was built near Hatvan, between

Nagygombos and Lrinci, as an investment of the Gdll
Experimental Farm, next to a 320 acre fruit orchard. We use one of
Hungarys most modern and state-of-the-art distillation equipments,
preparing our Plinka with the kissti (pot still) technology.

Gyulai Plinka Manufaktra

Contact:
H-5700 Gyula, Sndorhegy 1.
Phone: +36-(66)-460-034
Fax: +36-(66)-460-033
Mobile: +36-(20)-222-1165
(Adamik Anik)
e-mail: info@gyulaipalinka.hu
web: www.gyulaipalinka.hu
The Br Harruckern
Gyulai Plinkamanufaktra
Kft. is the successor of the
almost 300-year old tradi-
tions of the first Plinka dis-
tillery of Gyula, founded in
1731. Our plum, Jonathan
apple, and forest fruit distil-
lates are brewed 100% from
aromatic fruits.

Hilltop Neszmly Zrt.

Contact:
H-2544 Neszmly,
Melegeshegy, Pf.: 5.
Phone: +36-(34)-550-450
Fax: +36-(34)-550-451
e-mail: info@hilltop.hu
web: www.hilltop.hu

The Hilltop Neszmly Winery prepares its unmistakable Irsai,

Chardonnay and Tramini Hilltop Trkly grape Plinkas in
its copper kissti (pot still) Plinka distillery, in the renewed
local Plinka distillery.

12
Istenkti Plinkahz
Contact:
H-2921 Komrom, Istenkti-dl,
Szchenyi t 9/A
Phone: +36-(30)-204-4201
e-mail: kom-bopa@vivamail.hu

Mr. Gyula Borbly has been operating his distillery on the Istenkti
Dl at Szny since 1993. The distillery is fully modernized. In ad-
dition to lease brewing, we also do commercial distillation. The
Plinka is made exclusively of fresh fruits.

Kisrt Manufaktra Kft.

My family and I believe in

the top quality of the
rpd Plinka, which is
amongst the best Plinkas,
and are devoted to playing
a worthy role in todays
Plinka drinking culture.
Our purpose is to maintain
uniqueness and quality.
Contact:
H-5600 Bkscsaba, Kisrt 92/2.
Phone: +36-(66)-325-859
Fax: +36-(66)-325-859
e-mail: arpadpalinka@arpadpalinka.hu
web: www.arpadpalinka.hu

Madarasi Plinkafzde
Contact:
H-6456 Madaras,
Szent Istvn u. 105.
Phone: +36-(79)-558-010
Fax: +36-(79)-558-010
Mobile: +36-(30)-383-3662
e-mail: madarasipalinka@t-online.hu
web: www.madarasipalinka.hu

50 years of experience in Plinka production. We prepare our

Plinkas with great care, from fruits of excellent aroma,
grown on the soils of Bcska, with the traditional method,
using double-distillation.
 Mlyinkai Plinkafzde
Contact:
H-3645 Mlyinka, rpd u. 9.
Phone: +36-(48)-340-030
e-mail: info@malyinkaipalinka.hu
web: www.malyinkaipalinka.hu

The traditional, wood-fired, copper pot technology Plinka

distillery of the village has been preserved for generations and
is nowadays considered a museum piece. The distillery has
been operated by various generations, but all owners were
fully devoted to keeping the tradition intact - and so am I,
operating the distillery since 1989.

Matheus Plinkahz Kft.

Matheus Plinkahz Kft. is

Contact:
H-2040 Budars, Hrsfa u. 3.
Phone: +36-(1)-374-6081
Fax: +36-(1)-374-6089
e-mail: info@matheuspalinka.com
web: www.matheuspalinka.com
a drink wholesale company.
It was founded in 2008 with
the objective of selling the
Matheus and Gombosi
Plinkas, starting in
October, as well as other
Hungarian specialty
Plinkas and exclusive
drinks from other member
states of the European Union.

Mrkhzi Plinkafz Trsasg

Contact:
H-3075 Mrkhza, Rkczi utca 48.
Phone: +36-(32)-390-070
e-mail: iroda@markhazipalinka.hu
web: www.markhazipalinka.hu

Our company was founded by a group of friends, where the

founding members are bound by a decade-long friendship. Our
common adventures allowed us to gather the experiences of
100 years of Plinka consumption and production and now is
the time to build on this experience.
Nobilis Plinkafarm - Spirits 68 Kft.
Contact:
H-2066 Szr, Jzsef Attila u. hrsz 066.
Tel: +36-(22)-353-838
Fax: +36-(1)-327-8449
e-mail: info@nobilispalinka.eu
web: www.nobilispalinka.eu

The Nobilis Palinkafarm situated at the foot of the Vrtes Mountains

and nestled amongst quiet and peaceful villages surrounded by a natural
forest reserve. This is where we produce our own fruits for our palinka
selection. The mission of our well-cultivated fruit orchard is to produce
the best raw material for palinka production. There is no added flavour-
ing: each bottle contains at least 5,5 of top quality fruit.

Norma Kft. Birks Plinkk

Our family business was founded

in 1990 and is seated in Oszk.
Our distillery uses old, tradi- Contact:
H-9825 Oszk, Rkczi F. u. 68.
tional copper pots and a wood-
Phone: +36-(94)-371-071
fired system to produce Plinka. Mobile: +36-(30)-256-3066
The family business takes care of e-mail: normakft@oszko.hu
the entire production process,
starting from growing the fruits
to bottling. This is how we can
guarantee the outstanding qual-
ity of each bottle

Pajor Plinka
Kecskemti Likripari Zrt.
Contact:
H-6000 Kecskemt,
Kiskrsi t 1820.
Phone: +36-(76)-412-777
Fax: +36-(76)-412-788
e-mail: info@kecskemetlikor.hu
web: www.kecskemetilikor.hu

The traditional and special Pajor Plinkas and those aged in mul-
berry barrels are all made of selected, aromatic fruits grown on the
sunny slopes of the Kecskemt sand region and are rightly amongst the
premium category drinks.

15
 Pannonhalmi Plinkrium
Gyri Likrgyr Zrt.
Contact:
H-9090 Pannonhalma, Petfi t 26.
Phone: +36-(96)-312-535
Fax: +36-(96)-314-064
e-mail: palinka@pannonhalmipalinkarium.hu
web: www.pannonhalmipalinkarium.hu

Using the traditional Hungarian technology, the Pannonhalma

Plinkarium produces Plinka from the excellent fruit grown near
the castle hill of Pannonhalma, since 1917.

Panyolai Szilvrium Kft.

Processing the best fruits of

Contact:
H-4913 Panyola, Szilvrium tanya 1. Panyolai Elixr are of-
Fax: +36-(44)-999-652
Mobile: +36-(30)-645-3319
e-mail: info@panyolai.hu
web: www.panyolai.hu
Szatmr, we prepare our
outstanding quality
Plinkas at Panyola in ac-
cordance with our one-cen-
tury tradition. The product
families Panyolai and
fered in different bottle sizes
and exclusive packaging.

Prekop Plinkafzde
Miskolci Likrgyr Zrt.
Contact:
H-3527 Miskolc, Vitz u. 13.
Phone: +36-(46)-501-378
Fax: +36-(46)-342-812
e-mail: milikor@t-online.hu
web: www.miskolcilikorgyarrt.hu

The Prekop Plinka distillery was built in the summer of 2004.

We produce traditional and specialty Plinkas in our column still
technology, closed, computer controlled system. Our Plinkas
are repeatedly recognized at prestigious contests.

16
Remnyi Plinkafzde
Szent Vid Hegyi Gymlcsplinkk
Contact:
H-9726 Velem, Rkczi t 27.
Phone: +36-(94)-361-482
Mobile: +36-(20)-382-5095, +36-(30)-249-5331
e-mail: stvidkisusti@t-online.hu

The master Plinka brewer, Mr. Tibor Remnyi, member of the

Hungarian Plinka Order, operates the Plinka distillery of Velem
as an entrepreneurship. At present, the distillery is serving the local
population. It performs lease brewing, using traditional distillation
technology.

Rzangyal Kft.

Character in the bottle. The

most noble, tastiest Hungarian
Plinka is included in our se-
lection. These Plinkas are Contact:
H-1037 Budapest, Seregly u. 11.
those that even us, experienced
Phone: 487-7380
Plinka tasters comment as: Fax: 487-7381
a Rzangyalt! e-mail: www.rezangyal.com
We offer consumers a safe info@rezangyalpalinkak.hu
choice with our collection of
the best of Hungarys fruit dis-
tillates.

Savanya Plinkahz
Contact:
H-7171 Siagrd, Lenyvr
Phone: +36-(74)-512-038
Fax: +36-(74)-512-038
e-mail:s.geza@savanyapalinkahaz.hu
web: www.savanyapalinkahaz.hu

Quality, tradition and elegance

Our family business, founded by Mr. Gza Savanya, prepares the
high quality, aromatic Siagrdi and Aranyszalagos Plinkas
100% from fruits and are bottled in unique bottles after a long period
of maturation.

Contact:
H-5461 Tiszafldvr-Homok,
jkincsem 17.
Phone: +36-(56)-472-005
Fax: +36-(56)-470-172
e-mail: szicsek@t-online.hu
web:www.magyarpalinkahaza.hu
18
Szalontai Plinkafzde
The Szalonta
Plinka distillery is
located in Plhza,
in the heart of the
Zempln. Our pre-
mium product family
is matured in mul- Contact:
H-3394 Plhza, Petfi u. 5.
berry barrels.
Phone: +36-(47)-370-018
Since 2009, we also Fax: +36-(47)-370-018
welcome our guests Mobile: +36-(20)-564-8862
in our tasting house. e-mail: szalontaipalinka@pr.hu
web:www. szalontaipalinka.hu
Szicsek Gymlcsszesz s Likr zem Kft.
Following the steps of his
father, Mr. Jnos Szicsek re-
founded his distillery near
Tiszazug, after the change of
the regime. The products are
prepared with the traditional
kissti (pot still)
technology and in accordance
with the strict professional
standards. Playing with
flavours and aromas!
Tarpa Manufaktra Kft.
Contact:
H-4931 Tarpa, Klcsey u. 29.
Phone: +36-(45)-488-247
Fax: +36-(45)-488-613
e-mail: postmaster@tarpah.t-online.hu
web:www.tarpa.hu
The Tarpa Manufaktra Kft. was founded in 1996 with the objective
of developing production processes based on traditional recipes, which
allow the production of high quality, marketable products, using the
raw materials characteristic of the region. The objective has been
reached and our products are today sold under the brand name Tarpa.
Treffpunkt Gar 2000 Kft.
Zimek Manufaktra
Contact:
H-8621 Zamrdi, Endrdi u. 061/24. hrsz.
Phone: +36-(84)-545-101
Fax: +36-(84)-345-056
e-mail: palinka@palinka.net
web: www.palinkainfo.hu

We brew our Plinkas in the Zimek Manufaktra with a

unique technology equipment, which has brought our products
recognition at both Hungarian and international contests.
We welcome our guests with Plinka tasting at our show distill-
ery, whom we introduce to the secrets of Plinka brewing.

Vecse-Komplex Kft.

We opened our distillery at Dunavecse in June, 2007. The kissti Contact:

(pot still) distillation equipment was built by outstanding Hungarian H-6087 Dunavecse, Alkotmny u. 120.
experts, merging tradition and todays state-of-the-art technology. Phone: +36-(78)-438-091
Fax: +36-(78)-438-091
In the preparation of our fruit Plinkas, we succeeded in bottling the
e-mail: vecsekomplexkft@t-online.hu
unforgettable harmony of the fruits grown in Dunavecse. web: www.dunaihajospalinka.hu

Vinotrep Kft. Petfi Plinkafzde

The Petfi Distillery of Vinotrep
Ltd. was built in 1968 and is
Hungarys largest kissti
Plinka producer. We produce
200,000 hlf of Plinka per year in
our four, 1000-litre pots and our two,
1000-litre distillery pots. The ma-
jority of our produce is sold without
packaging to bottling plants. Our Contact:
H-6200 Kiskrs, Izski t 17., Pf. 171.
bottled products include pear, cherry, Phone: +36-(78)-312-502
apricot and plum Plinkas, under Fax: +36-(78)-413-913
the Petfi brand name. e-mail: vinotrep@t-online.hu
web: www.vinotrep.hu

19
 Vitalis Kft. Mrton s Lnyai Plinkk
Contact:
H-7045 Gyrkny, Arany J. u. 359.
Phone: +36-(75)-552-004
Fax: +36-(75)-552-005
Mobile: +36-(20)-353-5490
e-mail: martonjanos@pannongsm.hu
web: www.martoneslanyai.hu

Our exuberant, perfume-scented, incredible fruit flavoured Mrton s lnyai

(Mrton and daughters) Plinkas are produced in Gyrkny. We have won
several gold and silver medals at both Hungarian and international contests.
Our Irsai Olivr Plinka won the title of Plinka of the year in 2006
and 2008 and our distillery was awarded the National Winner title in 2008.

Zwack Kecskemti
Plinkamanufaktra
The Zwack family has been
producing outstanding distil-
lates for decades in its plant at
Kecskemt, which thanks to
the devotion and enthusiasm of
Mr. Sndor Zwack, reached
Contact:
its peak of success in our days.
H-6000 Kecskemt, Matki t 2. Our visitors are introduced to
Phone: +36-(76)-497-711 the traditions of Hungarian
e-mail: palinka@zwackunicum.hu Plinka brewing.
web: www.zwackpalinka.hu

Zsindelyes Plinkafzde Kft.

Contact:
H-4245 rpatak, Zsindelyes-tanya 1.
Phone: +36-(42)-290-316
Fax: +36-(42)-590-045
Mobile: +36-(30)-903-0646
e-mail: zsindelyes@zsindelyes.hu
web: www.zsindelyes.hu

Our Company was founded as a family business in 1984, building the distillery
with the traditional kissti (pot still) distillation equipment. The distillery got
its name from the neighbouring Zsindelyes farm. The use of this name also
represents that we produce Plinkas characteristic of the region. We are pre-
pared to welcome almost 100 guests at our tasting house. Our main objective
is to achieve that the real, high quality Plinkas, as recognized by the European
Union, take their rightful place in the premium category.