töttem

Töttem is a traditional Hungarian dish, a type of fruit brandy or liqueur. It is typically made from fermented and distilled fruits, most commonly plums (szilvapálinka), but also apricots, cherries, or pears. The process involves carefully selecting ripe fruits, allowing them to ferment, and then distilling the resulting mash. The distillation process is crucial for achieving the desired alcohol content and flavor profile.

The quality of töttem is highly dependent on the quality of the fruit and the skill of the distiller. Traditional töttem is often aged in oak barrels, which imparts additional complexity and smoothness to the spirit. It is usually clear, with a strong aroma and taste characteristic of the fruit used. The alcohol content can vary, but it is generally quite high, often in the range of 40-50% ABV.

Töttem is enjoyed neat, often as a digestif after a meal, or as part of a toast. It is considered a cultural symbol in Hungary and is deeply ingrained in social traditions and celebrations. The production of high-quality töttem is a source of pride for many Hungarian families and distilleries. While the term "töttem" can be used generically, specific types are often named after the fruit from which they are made, such as szilvapálinka for plum brandy.