Pálinka-fest

Copyright:Adam Toth

A wintry autumn made its appearance in Budapest this week. The temperature high fell to 12 deg. and at night it was only 2 deg. above freezing.

But are we truly heading for winter's grip or was this just a passing visit?

Indian summers in Hungary occur one month later than any such fortunate event in Britain.  Temperatures in Budapest can reach 24 deg in October, but then again, they may not. Generally, winter is described as beginning in December, so autumn has some time to reveal its true colours yet.

The sudden cold spell didn't deter visitors to the Pálinka (and Sausage) Festival, held on Budapest's higher reaches of Buda Castle. Budapestis, rather than tourists, seemed to be in the majority. Undoubtedly, they were aware of the vast variety of pálinka brews on offer to satisfy any palate and its ability to generate internal proof against any cold.

The atmosphere, as chilly winds blew and rain tried to drizzle, was reassuringly peaceful. Dressed in sensible pullovers and winter jackets, the somewhat hedonistic attitude that summer heat brings was replaced by a mindful gathering of talkative people, becoming ever more so as the pálinka produced its gentle, but certain, effects.

In case you didn't know, pálinka is a brandy-style spirit made from fruit and is a national delight. Double distilled it produces a brew between 40–70 percent proof. Almost any kind of fruit can be used, but the commonest finds are cherry, apricot, pear, plum, apple, mulberry and quince.

Hungarian pálinka brands are protected by the EU (an organisation obsessed with eliminating borders which nevertheless protects national products!) and by strict distillation rules for each variety. However, fortunately for Magyars with fruit trees, it's also presently quite legal to distill-your-own.

For more obscure information on pálinka you could do worse than visit here.