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Only Hungary is allowed to use the name pálinka in the European Union. It is also stipulated that "only fruit spirits made from noble and wild fruit, grape marc or aszú grape marc grown in Hungary, and the mashing, distilling, maturing and bottling of which are carried out in Hungary, may be called pálinka. No sugar may be used in the mash, nor may any flavouring or sugar be added to the brandy. No concentrated or diluted alcohol may be added to the spirit, nor may it be flavoured or coloured."

In addition to knowing the law (Chapter 6 of our book), anyone wishing to make brandy must also be aware of the best fruits to use (Chapter 2). One of the key elements in the quality of homemade brandy is the professional preparation of the mash (Chapter 3).

Homemade brandy can be brewed at home or in a distillery. The methods and tools for home brewing are described in chapter 4 of this book. The fifth chapter tells us how to drink this hungarian drink from which glass, at what temperature, how to give due respect to the fruit grower, the drink maker, and everything that is embodied in a sip of brandy.