szilvapálinka

Szilvapálinka is a traditional Hungarian plum brandy, classified as a type of pálinka, which is Hungary's national fruit spirit. It is produced by fermenting natural or lightly processed plums, followed by double distillation. The spirit typically contains 40–50% alcohol by volume and is usually aged for a short period, although some artisanal versions are sold unaged. The production process is regulated by Hungarian law, which requires that the distillate be made from domestic fruit, that no added sugars or flavorings be included, and that the final product undergoes a minimum 24‑hour cooling period in stills to reduce copper taste.

The first written reference to szilvapálinka dates back to the early 17th century, though it is widely believed that plum distillation has been practiced in the region since medieval times. The drink rose in popularity during the Habsburg era, when it became a standard offering in rural taverns and household kitchens. In the 20th century, the Hungarian government introduced a protected designation of origin for pálinka, specifying minimum fruit content, maximum proof, and labeling requirements.

Szilvapálinka is traditionally served as a shot at the end of a meal, accompanied by a small confection such as zabaglódka (sweet plum jam). The spirit is also used in culinary applications, for example in sauces or as a flavoring for desserts. It remains an important element of Hungarian cultural identity, symbolizing regional pride and agricultural heritage. The beverage is widely exported, with key markets in the United States, Canada, and parts of Eastern Europe.