EN
C 156/24
Official Journal of the European Union
3.5.2023
Specific characteristics (compared to spirit drinks of the same category) — ‘Borzag pálinka’ has an alcoholic strength greater than 40 % vol., because its aromatic characteristics prevail and develop properly at a higher alcoholic strength; it has a volatile substance content of not less than 350 g/hl of 100 % vol. alcohol, which is due to the aromatic richness of the raw material, danewort, in Nógrád County. — The characteristic aromatic notes of ‘Borzag pálinka’ include sweetness (a pleasant flavour of chocolate, fruit and honey), spiciness, possibly a herbal character (mint, green herbs, vanilla, anise, juniper), while notes of orange peel and marzipan derived from the stone berries may also appear.
5.
Definition of the geographical area The administrative area of Nógrád County
6.
Method of producing the spirit drink The fruit originating in the defined area may be mashed, fermented, distilled and rested in a distillery located in the geographical area.
The main stages in the production of ‘Borzag pálinka’ are as follows: 1.
Selection and acceptance of the fruit 2. Mashing 3.
Fermentation 4.
Distillation 5.
Resting, storage 6.
Production and treatment of the pálinka
6.1.
Selection and acceptance of the fruit The fruit must be ripe and free of decaying grains and extraneous matter. 6.2.
Mashing The small-grained fruit must be de-stemmed and the grains crushed, but only to the extent that the stone is not damaged (reducing the possibility of hydrogen cyanide formation).
The raw material is then fed directly into (stainless steel, possibly plastic) fermentation tanks.
Depending on the consistency of the fruit, it may be necessary to add water if the berries are raisined, because only then can fermentation take place in the right form. 6.3.
Fermentation The use of state-of-the-art technologies and auxiliary materials (controlled fermentation, cultured yeasts, pectic enzymes) is permitted and recommended.
The optimum pH of the mash is between 2,8 and 3,5.
The fermented mash should be distilled as soon as possible, but not later than 30 days after fermentation.
If necessary, the fermented mash should be stored at 10–22 °C. 6.4.
Distillation ‘Borzag pálinka’ may be produced using any commercially available distillation equipment.
Pot still technology may be specifically mentioned if the pálinka was produced using distillation equipment with a maximum capacity of 1 000 litres and a copper surface, by means of at least double fractional distillation. 6.5.
Resting, storage After refining/distillation, ‘Borzag pálinka’ must be rested in a room protected from light, with a uniform temperature of less than 20 °C and moderate humidity, to allow the complex flavours and fragrances to blend.
The duration of the resting period must be at least 60 days.
During that time, no physical or chemical processes should be carried out on the pálinka.