As an appetizer or after a fat roast pork. As a remedy against winter cold or summer heat: Hungarians always find an opportunity for their four centilitres of pálinka. Fruit brandies are particularly popular among the Hungarians and - since the fall of the monopoly in 2010 - have been produced more and more frequently in local small distilleries.

This sometimes results in creative specialities: From sloes, rowanberries, quinces or mulberries.
In Gyulai on the Romanian border, you can try these as well as traditional varieties - at the annual Pálinka festival in April.

The witty discovery tour is framed by a music programme lasting several days with well-known bands.
Visitors can visit one of the Gyula schnapps factories or take a trip to the legendary Hungarian Puszta.