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Plum pálinka served in a bottle
Crystal clear Hungarian fruit spirit distilled from ripe plums

Traditional Hungarian plum brandy (Szilvapálinka)

Author: Flavelo
Recipes Drinks
Plums are a distiller's favourite because their high sugar content and distinctive flavour make them a rewarding ingredient. In good plum pálinka, you can taste the tartness of the skin, the sweetness of the flesh, and a hint of 'kernel' flavour (although the stone is removed, the stone-fruit character remains). This drink is the essence of the Hungarian countryside, warming the soul on cool evenings.
🕒 Prep Time 2 hrs
🍳 Cook Time 4 hrs
⌛ Total Time 21 days
🍽️ Servings 1 servings
🔥 Calories 2200 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Fermenting barrel
  • Still (Distillation apparatus)
  • Sieve

Instructions

1 ✓

Wash and destone the plums. Destoning is mandatory as cyanide can be released from the stones!

Tip: The plum skin contains many aromas, but the stone is dangerous. Check for worms while halving.
2 ✓

Mash the fruit. If it's very dry, add water, but do not dilute too much.

Tip: Mashing increases the surface area for the yeast.
3 ✓

Inoculate with yeast, seal with an airlock. Ferment at 18-20°C for about 2-3 weeks.

Tip: Controlled fermentation with cultured yeast gives cleaner flavours and more reliable results than wild yeast.
4 ✓

Distill the finished mash (twice with a pot still, or once with a column still). Separate the heads (fores) and tails.

Tip: Separating the heads is critical with plum pálinka because plums have a distinctive 'kernel oil' scent, which shouldn't be confused with the technical fault (ethyl acetate).
5 ✓

Rest and mature. Plums benefit particularly from oak barrel ageing (which gives it a golden yellow colour).

Tip: Ageing rounds out the flavours.

Recipe FAQ

Why is the top of the mash turning blue?
This is natural oxidation, not a problem. But if a white film (flowers of wine) appears, that's an infection and must be removed!
When should I distill it?
As soon as fermentation stops (no bubbling, sweet taste gone). If the finished mash stands too long, it may start to turn to vinegar.

Ingredients

  • 5 kg Fresh plums (e.g., Besztercei, overripe)
  • 0 kg Sugar (only in dire necessity)
  • 3 l Water (if the pulp is too thick)
  • 10 g Distiller's yeast