“Quality is paramount both in my work and in my hobby.”
Interview with János Patyi
December 6 is not only the day of Santa Claus in Hungary, but also of Hungarian Pálinka. The production of the fruit spirit, which has been recognised as a Hungaricum since 2013, and the name “pálinka” itself are strictly regulated by law, which is a kind of assurance for customers who are committed to real quality. What is there to know about this protected drink, which is enjoying a renaissance? We talked to our expert on the subject, János Patyi, who has been working in quality assurance for 7 years in the Hankook QA team.
Where did brandy brewing as a special hobby come from for you?
During my 15 years as a waiter, I had the opportunity to learn to appreciate the excellent tastes, aromas and flavours in drinks. When I moved to a house with a garden in Kalocsa 5 years ago with my wife and son, I decided to try my hand at distilling brandy and planted nearly 20 fruit trees in the yard. The main goal was to be able to put a high quality, home-made drink on the festive table for my family and friends.
What were the first steps and rules to follow?
I took a course and tried to get theoretical knowledge from several sources. I bought the brewing equipment, the necessary tools and obtained the licences required by the so-called “Brandy Law”. As a private brewer I can produce 86 litres of brandy a year, which I can only use for my own purposes and only contract brewers can work for sale. It is important that the spirit must meet the conditions for the use of the name “pálinka” (100% fruit, no sugar or additives, only Hungarian origin and processing, alcohol content between 37.5-86%). I am proud to produce a genuine artisan product, i.e. I take special care in all 7 main steps of the pálinka making process – fruit picking, washing, coring and crushing, mashing, distilling, resting, bottling – and I do it myself.
What kind of fruit do you typically use to make brandy?
I usually work with apples, apricots, plums and pears, of the latter I prefer Kieffer pears, but I also often work with Irsai Olivér grapes. The most special of all is my Kalocsa paprika brandy with a base of bramble and apple, which is unique because of its spicy taste.
Do you have any goals for your brandy making?
I would like to improve both technically and theoretically and work with newer ingredients. I would like to be able to compete in a competition in a few years’ time and, as a member of a knighthood, to have more opportunities to raise awareness of the rules of responsible, cultured and quality alcohol consumption.
