These spirit products are originated in Hungary.

Hungary is the home of spirits, and therefore the best source for very tasteful ones. We selected the most delicious, gourmet products.

We sell the most different spirits. Apple spirit, plum, apricot, William pear, raspberry, and much more. You can find the most tasteful and appetizing ones in this category.

These products are GMO-free, natural, and made from 100% fruit. Producers made these products from the ripest fruits, from the Mediterranean climate parts of Hungary.

You can choose a wide selection between 30% and 63% alcohol content.

If you like champagne as well, you can also browse from our champagne products.

Spirits and liqueurs in our offer:

Szicsek spirit: They are regularly winning awards of the pálinka competitions, as well as they are regular participants in pálinka festivals and gastronomic events in the home country. They strive for high quality, constant and real values, authenticity. Pálinkas and distillates made from cultivated and wild fruits grown in Hungary and the Carpathian Basin.

Zsindelyes Spirit: The purest form of spirit. It is lint-free and contains the benefits of the fruit in an immaculate form. It fills all the senses of your taster, showing the true, undeniable nature of brandy.

Vilmos Pear: Made according to the original recipe, the premium quality Vilmos has an unmistakable peary, fruity taste and aroma used in its preparation.

Magna spirit: The unique character of Mácum is from its numerous components, their pálinka is prepared with the traditional process from excellent quality fruits, as well as poppy. Its soft, silky taste seduces its consumer on any day of the year.

Kosher Zwack: The drink is inspected and approved by the superintendent of the Orthodox community. This plum palinka is made from selected quality, ripe plums in one of the most modern distilleries in Hungary.

Fütyülős liqueur: Fütyülős has retained its fruitiness, but in addition to the traditional peach flavor, honey flavors have been born, which are made even more silky by succulent acacia honey.

Only ripe fruit of flawless quality can be used to make brandy. Maturity is very important as the sugar content of the fruit is the raw material for alcoholic fermentation. In addition, only the ripe fruit contains the large amount of flavoring that, when transferred to the brandy, will be its most important value creator. The fruits’ flawlessness is ensured by sorting and its purity by washing. The prepared fruit, mash, is fermented. During fermentation, the sugar content of the fruit is converted into alcohol with the help of yeasts. Another important factor  is that the primary flavor constituents in the fruit are released and the secondary flavor components are formed. These together, will give the brandy its unique, distinctive character. In order to speed up the fermentation process, varieties of yeast are often added to mash. The use of pectin breakers to release the aromas of strongly fibrous, hard-fleshed, waxy-peeled fruits, is also widespread. The duration of fermentation is 1 to 3 weeks, depending on the fruit and the conditions. During the fermentation of the mash, heat is released.

The optimum fermentation temperature of the mash  cannot be higher than 17-18 C, so they need to cool the fermentation tanks.

In the rampant fruit mash, fructose has already been converted to alcohol by yeast. The next work process is distillation, brandy brewing. During distillation, the individual components of the mash, which have different volatilities, are separated by distillation. These include ethyl alcohol, commonly known as alcohol, which has a boiling point of 78.3 oC and water of 100.0 oC, so that the alcohol first begins to evaporate. This simple separation principle is used in brandy machines.

The distillation process itself can take place in two ways, on two types of equipment:

- 'Small cauldron', with double batch distillation. The name Kisüsti comes from the fact that the capacity of the distillery can be up to 1,000 liters. (The brandies made in this way are "Kisüsti" brandies.)

- By a single distillation, in other words by an amplification process.

The basic difference between the two distillation processes is that, as the names suggest, in the case of small cauldron or two-stage distillation, two separate distillations give the finished product, with amplifier based technology, the finished product is obtained in one process.

In the first stage of the cooking process, the mash is heated (cooked) and the ethyl alcohol and other volatile substances are extracted from it by distillation. The alcoholic liquid from it is the sub-alcohol, which is further refined in a second phase. This is when they are separating the middle distillate, which is actually the brandy, from the pre- and post-distillate containing the wrong flavors and aromas.

In the case of amplification technology, the mash is “cooked” and refined in one step. In such an apparatus, the cooking pot is combined with an aroma and alcohol concentrating column, where the refining takes place after the mash has been turned into steam. The values ​​of the fruit are transferred to the drink through this process. Fresh brandy, not yet suitable for consumption. Alcohol is too high, the taste is not yet harmonious. There are still  two steps, so there is still a long way to go: one operation is rest, which usually lasts 30 to 60 days. In this step, the brandy "calms down" and its internal balance is restored. The other is to adjust the alcoholic strength of the brandy (40-60% v / v) by adding soft water. The harmony of the brandy is then created by leaving it to rest. This will  make it an enjoyable, pleasant drink.