Publication of an application pursuant to Article 17(6) of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89

(2021/C 205/09)

This publication confers the right to oppose the application pursuant to Article 27 of Regulation (EU) No 2019/787 of the European Parliament and of the Council (1)

MAIN SPECIFICATIONS OF THE TECHNICAL FILE

‘Madarasi birspálinka’

EU No: PGI-HU-02489 – 6.3.2019

1. Geographical indication to be registered

‘Madarasi birspálinka’

2. Category of the spirit drink

9. Fruit spirit

3. Description of the spirit drink

3.1. Physical, chemical and/or organoleptic characteristics

Chemico-physical characteristics

Alcoholic strength minimum 43 % V/V Methanol content maximum 1 250 g/hl of 100 % vol. alcohol Total volatile substance content minimum 400 g/hl of 100 % vol. alcohol Ethyl acetate content maximum 300 g/hl of 100 % vol. alcohol

Organoleptic characteristics

‘Madarasi birspálinka’ has a water-clear colour and is characterised by a distinct, rich flavour and taste thanks to its basic ingredient.

The product offers a harmonious mix of the soft, citrusy and tart, and the sweet, waxy notes of quince. The prominent notes of quince are complemented by spicy, compote notes, followed by a discreetly tart, silky-cream aftertaste.

3.2. Specific characteristics (compared to spirit drinks of the same category)

Unlike other quince pálinkas, ‘Madarasi birspálinka’ has rich notes of compote that enhance the citrusy flavour of the quince. It has sweeter notes of compote than other quince pálinkas, which give it a softer, smoother character. The citrusy flavour of the distillate further enhances these compote notes.

4. Geographical area concerned

‘Madarasi birspálinka’ may be produced in commercial pálinka distilleries located in Bács-Kiskun County, where it may be mashed, fermented, distilled and rested. The quince used as the basic ingredient may originate from this area only.

5. Methods for obtaining the spirit drink

Pálinka production process:

(a) Selection and acceptance of the fruit

(b) Mashing and fermentation

(c) Distillation

(d) Resting and storage of the pálinka

(e) Treatment and production of the pálinka

(a) Selection and acceptance of the fruit

The quince fruit must be healthy, whole and free of any signs of rotting.

The fruit must be measured upon acceptance, and an organoleptic evaluation must be performed (tasting, and if the means are available, examination of dry matter content (sugar content and pH measurement)) to check its quality.

Only quince that is suitably ripened and has a dry matter content of at least 12 ref. % can be used as the basic ingredient.

(b) Mashing and fermentation

Mashing: The basis of mashing is suitably ripened, quality fruit. A special step in the production of ‘Madarasi birspálinka’ is the post-ripening of the quince before processing. This process can take up to 5 days if necessary. During that time, storing the fruit in a cool place (thereby preventing it from rotting) ensures a flawless ripening process and allows a similar degree of ripeness to be achieved. The aroma materials in the fruit concentrate further, giving the pálinka its unique flavour. The down covering the surface of the quince must be removed, because if it enters the mash in large quantities, it will give the pálinka an unpleasant, acrid taste. Small quantities of down will not produce any unpleasant changes in the end product. The down is removed by washing, scrubbing and wiping it. The hulled fruit is chopped and ground. Water may be added to the chopped fruit to achieve the right consistency. The ready mash is pumped into fermenting containers (steel or plastic).

Fermentation: The process is controlled fermentation. The following ancillary materials may be used: water (drinking-grade); yeast (pressed or dried); acids for adjusting the pH value; enzymes (for the yeast); pectinolytic enzymes; and anti-foaming agents. In controlled fermentation, it is important to set the mash temperature precisely, at 16-22 °C. The acid content of the mash must be adjusted to a pH value of around 3-3,2, at which the yeast and enzymes continue to work effectively, but harmful bacteria cannot survive. Using yeast ensures that fermentation sets in rapidly and runs its course smoothly, without any errors, and that the optimum aroma and alcohol content is achieved. Fermentation must be checked by monitoring the temperature of the fermenting space, while the mash must be checked by daily visual inspection and by checking the sugar content if necessary. Fermentation can be considered complete if the sugar content of the mash falls below 5 g per 100 g of mash. To prevent damage, the fermented mash should be distilled as soon as possible.

(c) Distillation

‘Madarasi birspálinka’ can be produced by means of a distillation device suited to double fractional distillation, using a traditional pot still incorporating a copper surface.

A pot-still is a cauldron that can hold 1 000 litres or less. For ‘Madarasi birspálinka’, the cauldrons used typically have a capacity of 300-500 litres. Distillation occurs in two stages. In the first stage, the low alcohol is produced, which already contains the aromas of the fruit, and alcoholic strength is 15-28 % V/V. In the second stage, refining, it is essential to separate the head, heart and tail distillate properly. During distillation, the head distillate can be determined only through organoleptic checks, while the tail distillate can be separated using the empirical values of the continuously measured alcohol.

(d) Resting and storage of the pálinka

After distillation, the pálinka should be rested before bottling away from the light, in a carboy or stainless steel container, in an undiluted state (generally 60-70 % V/V), to help the exquisite aromas to form.

For resting and storage, it is also important to place the pálinka in a room with a moderate degree of humidity and a uniform temperature.

(e) Treatment and production of the pálinka

After resting, the alcoholic strength of the distillate must be adjusted to the level required (± 0,3 % V/V) by adding drinking-grade water in line with the legal specifications.

The water can be distilled, desalinated, demineralised or softened water.

The pálinka adjusted to the alcoholic strength required may be bottled only in clean glass or ceramic bottles.

6. Link with the geographical environment or origin

6.1. Details of the geographical area relevant to the link

Bács-Kiskun County is located in one of Hungary’s sunniest regions. The typically loose sandy soil heats up quickly, providing an excellent environment for the quince.

Quince grows best in warm, looser or medium-dense, more humid, aerated soils with good water management properties, and is most common in Bács-Kiskun County, where the conditions are favourable.

During the growing season, the sun shines for a plentiful 250-300 hours, the annual average temperature is 11,2 °C, and average rainfall is 475 mm.

6.2. Specific characteristics of the spirit drink attributable to the geographical area

The link between ‘Madarasi birspálinka’ and the geographical area is based on the product’s quality and reputation.

The specific characteristics of quince grown in Bács-Kiskun County are the product of the physical environment’s particular ecological features. The climate conditions of Bács-Kiskun County give pálinkas produced from the quince grown in the region their exquisite taste, flavour and aroma.

The sandy soil of the county provides the quince with a favourable, airy, well-formed substrate that helps give the fruit its uniqueness. The citrusy, spicy notes of the quince are the product of the loose sandy soil.

The sandy soil is rich in micronutrients. The grains of sand reflect the sunlight onto the fruit, providing a continuously warm environment during the ripening period.

The high average temperature and plentiful sunshine of Bács-Kiskun County give the quince a higher sugar content than that of quince grown in other regions, as they allow the quince to ripen well. The distillate produced from this quince is therefore sweeter, with notes of compote, giving the spirit a softer, smoother character than other quince pálinkas.

These compote notes are enhanced by the citrusy flavour of the distillate, thanks to the balanced acidity of the ripened quince.

The micronutrient-rich soil gives the quince, which is picked when suitably ripe (with a dry matter content of at least 12 ref. %), the rich flavour and taste that characterise ‘Madarasi birspálinka’.

Producing these aromatic notes in the distillate takes considerable expertise and experience, which is passed down from generation to generation. Such expertise involves the post-ripening of the quince, removal of the down from the skin, mashing, and properly separating and refining the distillate.

Awards won by ‘Madarasi birspálinka’ at contests:

— 2008: Zsindelyes Festival – Pálinka Tasting – Silver medal

— 2012: HunDeszt Pálinka Contest – Silver medal

— 2012: Third Vas County Open Pálinka and Spirit Contest – Gold medal

— 2013: Fourth Vas County Open Pálinka and Spirit Contest – Gold medal

— 2014: Third Regional Palóc Pálinka and Spirt Contest – Silver medal

— 2014: Fifth Vas County Open Pálinka and Spirit Contest – Silver medal

— 2015: Sixth Vas County Open Pálinka and Spirit Contest – Gold medal

— 2016: National Pálinka Tasting Contest – Pálinka Excellence medal

— 2016: Seventh Vas County Open Pálinka and Spirit Contest – Gold medal

— 2017: Brillante – Commercial Distilleries Pálinka Contest – Silver medal

— 2017: National Pálinka Tasting Contest – Pálinka Excellence medal

— 2017: Carpathian Basin Pálinka and Spirit Contest – Silver medal

7. European Union or national/regional provisions

— Act XI of 1997 on the protection of trademarks and geographical indications

— Act LXXIII of 2008 on pálinka, grape marc pálinka and the Pálinka National Council

— Government Decree No 158/2009 of 30 July 2009 laying down the detailed rules for protecting the geographical indications of agricultural products and foodstuffs and for verifying the products

— Government Decree No 22/2012 of 29 February 2012 on the National Food Chain Safety Office

— Decree No 28/2017 of 30 May 2017 of the Minister for Agriculture on the requirements for the self-inspection system to be operated by food businesses

— Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89

— Commission Implementing Regulation (EU) No 716/2013 of 25 July 2013 laying down rules for the application of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks

8. Applicant

8.1. Member State, third country or legal/natural person

Márton Lakatos (sole trader)

8.2. Full address (street number and name, town/city and postal code, country)

Szent István utca 105, H-6456 Madaras

9. Supplement to the geographical indication

—

10. Specific labelling rules

In addition to the elements specified in the legislation, the designation also contains the following:

— ‘földrajzi árujelző’ [geographical indication] (separate from the name)

(1) OJ L 130, 17.5.2019, p. 1.