Rules of pálinka consumption
First rule: pálinka is best consumed at 16-18 °C room temperature.
Cooling pálinka or producing the glass from the freezer will only mask the flaws of the spirit, for a chilled shot looses the essence you would drink it for: the scent and its fruitiness. The aroma is subdued, the alcoholic sense is reinforced and suppress the nonpareil values of the real spirit.
Second rule: use a properly shaped, so-called tulip glass for tasting. it is widening out at the bottom, narrowing above the middle, then opening up at the top to let the bouquet of pálinka emerge. The aromatic pálinka vapours released in the cavity of the glass are channelled towards the narrow ‘neck’ and into the nose.
Third rule: don’t forget the dry test after tasting pálinka.
Lift the glass to your nose four-five minutes after tasting to smell the pleasant fragrances released even after aeration. This is when jam-like, heavier aromas evaporate with the most characteristic components of the fruit – which is almost worth more than the spirit itself. Now, that’s true bliss.
BESTILLO pálinka varieties are 40°, because that’s how the fragrances and flavours of the fruit used for production manifest themselves best.
