Lots of mature, wood aged complexity and panache for very serious sipping or cigars. A well balanced and rewarding XO that will be fantastic with cigars. Aromas and flavors of honeyed fruits and berries, delicate spiced fruitcake, creme caramel, and honeysuckle with a satiny, bright, dry-yet-fruity medium-to-full body and a smooth, nuanced, buttercream, tropical fruits, and flowers finish.
A very silky and elegant Cognac with effortless drinkability. Toasty, nutty aromas and flavors of butter roasted nuts, baking chocolate, spiced figs, apricot and strawberries, and leather with a lightly tannic, vibrant, dry-yet-fruity medium-full body and a warming, complex, long caramelized fruits, nutskin, oak bark, and metallic ore finish.
The Budapest Pálinka Festival is held in the spring (May) in City Hall Park where visitors can taste over 300 different type of pálinka. This special pálinka was created in the middle of the 19th century when the phylloxera epidemic destroyed most of the vineyards and the pálinka made from apricots grown in the orchards around Kecskemét was used to supplement the lost production.
Some brandies are aged in wooden casks, but others use caramel coloring to imitate that process.
The best brandy is a debatable distinction, but one this is for sure: thank goodness for those merchants!
Pálinka has a long history, dating back more than 500 years.
Originally pálinka used to be considered more as a medicine than a drink, as it was believed to be a digestive. Only pálinka produced and bottled in Hungary with a minimum alcohol content of 37.5 percent, made 100% from fruits grown in Hungary and indigenous to the Carpathian Basin can be considered authentic.
Brandy is made by distilling wine and is generally considered a late evening or after dinner drink.