Publication of an application pursuant to Article 17(6) of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89

(2023/C 182/06)

This publication confers the right to oppose the application pursuant to Article 27 of Regulation (EU) 2019/787 of the European Parliament and of the Council (1).

MAIN SPECIFICATIONS OF THE TECHNICAL FILE

‘SÁRRÉTI KÖKÉNYPÁLINKA’

EU No: PGI-HU-02490 – 6.3.2019

1.   Name

‘Sárréti kökénypálinka’

2.   Category of spirit drink

Fruit spirit (category No 9 of Regulation (EC) No 110/2008)

3.   Description of the spirit drink

Physical, chemical and/or organoleptic characteristics

Chemico-physical characteristics

‘Sárréti kökénypálinka’ has a minimum alcoholic strength of 38,5 % V/V and a volatile substance content of at least 250 g/hl of 100 % vol. alcohol.

Organoleptic characteristics

Colour: clear, colourless.

Aroma: fine, with a slight waxiness alongside an aroma of sloe flower.

Taste: full-bodied, with notes of almond and marzipan, and reminiscent of fresh red berries; it has a long finish and is slightly sweet yet evocative of the somewhat tart taste of sloe.

Specific characteristics (compared to spirit drinks of the same category)

‘Sárréti kökénypálinka’ is a pálinka with a rich volatile substance content and an aroma reminiscent of sloe flower. ‘Sárréti kökénypálinka’ is full-bodied, with notes of almond and marzipan, and is slightly sweet, which gives this spirit drink a lighter, smoother character but at the same time evokes the somewhat tart taste of sloe.

4.   Geographical area concerned

‘Sárréti kökénypálinka’ must be made from sloe originating within the administrative boundaries of the municipalities of the following districts of an area of Hajdú-Bihar County and Békés County known as ‘Sárrét’, in commercial pálinka distilleries located in that area: the districts of Berettyóújfalu, Békéscsaba, Békés, Gyula, Püspökladány, Sarkad and Szeghalom.

5.   Method for obtaining the spirit drink

The basic ingredient of ‘Sárréti kökénypálinka’ is the fruit of the sloe (Prunus spinosa) grown in the wild in the defined geographical area.

‘Sárréti kökénypálinka’ must be mashed, fermented, distilled and rested only in commercial pálinka distilleries located within the administrative boundaries of the municipalities defined in point 4.

The main stages in the production of the pálinka are as follows:

a)	Selection and acceptance of the fruit

b)

Mashing

c)	Fermentation

d)	Distillation

e)	Resting, storage

f)	Treatment and production of the pálinka

a)   Selection and acceptance of the fruit

The most important thing for the fruit grown in the wild is that it be uniform and have the same degree of ripeness. The sloe must be free of any mould, rot, deteriorating flaws or extraneous matter, with no damage or bruising. When suitably ripe, the sloe is an ash-blue colour, and the fruit has a dry matter content of at least 24 g/100 g and a minimum 12 o Brix. When accepting the fruit, quality checks should be carried out on the basis of an average sample.

b)   Mashing

As a first step of mashing, the sloe, which has small berries, needs to be sorted to remove any extraneous matter (twigs, leaves). After washing, the fruit stones must be removed (using a stone-removing machine, if available). Some 10–15 % of the intact stones must be returned to the mash after being left to dry for 1–2 days.

Since the water content of the fruit is low (around 65–70 %), water must be added to assist the fermentation process. However, the water added must have low levels of Ca++ and Na+ ions, otherwise it would harm the final taste of the pálinka due to the acidity of the fruit.

The mash is then added to fermentation tanks (steel or plastic).

c)   Fermentation

The fruit’s high pectin content causes the juices to release slowly and the sloe to remain viscous, which makes fermentation difficult. Adding enzyme complexes helps break down the pectin.

The fermentation process must be monitored daily by visual inspection. Every 4–5 days it must be checked for sugar content and alcoholic strength.

The optimum duration of the fermentation process is between 10 and 14 days, depending on the sloe’s nutritional values and level of ripeness. The sugar content must be less than 2 g/litre at the end of fermentation.

d)   Distillation

‘Sárréti kökénypálinka’ can be prepared using a traditional, pot-still distillation system (a double fractional distillation process) or a single-stage column distillation system with a reflux condenser (dephlegmator attachment). Separating the head can mostly be done through organoleptic assessment; the tail, however, is separated by continuously monitoring alcoholic strength. In the case of ‘Sárréti kökénypálinka’, separation requires great care. Since the spirit has strong fragrances and flavours, it takes an acute sense of smell to separate harmful flavour and fragrance components.

e)   Resting, storage

Following refining/distilling, ‘Sárréti kökénypálinka’ must be left to rest in order to allow the complex flavours and fragrances to blend. It should be kept in a place protected from light for 3–6 months, preferably in a carboy or in a stainless-steel container.

f)   Treatment and production of the pálinka

In keeping with the legal requirements, the alcoholic strength of the rested pálinka must be adjusted to the level suitable for consumption, by adding good-quality drinking water. The quality of the water is crucial, because it can also influence the aromas of finished sloe pálinka. Softened water is best, but distilled, demineralised or permuted water may also be used. The alcoholic strength after dilution may differ by ±0,3 % V/V from the value stated on the label.

6.   Link with the geographical environment or origin

a)   Details of the geographical area or origin relevant to the link

The geographical area is located in the south-eastern part of the Great Plain, Hungary’s largest lowland area. The geographical area is criss-crossed by rivers (the Körös, Sebes-Körös and Berettyó Rivers) and canal systems. It is covered by meadow soil, the top layer of which is prone to dry out. The meadow forest soil is rich in calcium, magnesium, sulphates and carbonates.

The geographical area has a high number of sunshine hours, exceeding 2 500 hours, and the average summer and autumn temperatures (22 oC and 12 oC, respectively) are higher than the national averages (21,4 oC and 11,4 oC). During the ripening of the sloe (in the summer and autumn), precipitation is below the national average (of around 200 mm), with average precipitation of 150 mm falling on this low-precipitation area.

Sloe shrubs developed on the borders of woodlands in the forest-steppe belt and lived on as an independent vegetation type after the forests were felled. The fruit of the sloe shrub, which is initially completely green, gradually turns blue and purple over the summer, usually reaching its full degree of maturity in the second half of September.

The high number of sunshine hours contributes to the high sugar content of the sloes that grow in the wild in the defined geographical area. During the sloe’s ripening period, the top layer of the meadow soil dries out as a result of the low precipitation, abundant sunshine and high temperatures. Consequently, the plant removes water from the ripening fruit to ensure its vegetation, and the sugar content of the fruit is more concentrated. This gives the sloe grown here an above-average sugar content of 12 o Brix.

Thanks to the rich mineral content of the soil and the number of sunshine hours, the sloes grown in the geographical area are richer in minerals and aromas: they are high in flavonoids and have a minimum organic acid content of 2,5 % and minimum tannin content of 1,7 %.

b)   Specific characteristics of the spirit drink attributable to the geographical area

The specific organoleptic characteristics of ‘Sárréti kökénypálinka’ and its above-average volatile substance content are determined primarily by the richer minerals and aromas of the sloe used as the basic ingredient.

The sloe stones returned intact to the mash of ‘Sárréti kökénypálinka’ made exclusively from the wild fruit give the pálinka an aroma of sloe flower and a taste of almond, while the high sugar content of the fruit gives it a slightly sweet taste reminiscent of marzipan. The richness of the sloe in minerals and aromas accounts for the higher volatile substance content of the pálinka it produces, while the waxy skin covering the sloe gives the pálinka a slightly waxy aroma.

The distillation of ‘Sárréti kökénypálinka’ calls for considerable expertise, and thanks to human knowledge and local know-how ‘Sárréti kökénypálinka’ bears the distinctive flavours of the sloe originating in the geographical area. Since this sloe spirit is rich in fragrances and flavours, it takes considerable experience and skill to successfully separate the head distillate and ensure that no harmful fragrances (aldehydes, esters and higher alcohols) enter the finished product.

The specific quality of ‘Sárréti kökénypálinka’ is demonstrated by the awards it has won at the following spirit contests:

—	2009: 17th National Pálinka and International Fruit Spirit Contest – Champion Award

—	2012–2013: Destillata – Silver Medal

—	2014: National Pálinka and Grape Marc Pálinka Contest – Gold Medal

—	2015: National Pálinka and Grape Marc Pálinka Contest – Gold Medal

—	2015: National Pálinka Excellence Programme – 4-Star Excellence

—	2016: National Pálinka Tasting Festival – Champion Award

—	2016: Hungary’s best sloe pálinka

—	2017: National Pálinka Excellence Programme – TOP Pálinka Excellence

—	2018: Szeghalom Pálinka Festival – special pálinka award

7.   European Union or national/regional provisions

—	Act XI of 1997 on the protection of trademarks and geographical indications

—	Act LXXIII of 2008 on pálinka, grape marc pálinka and the Pálinka National Council

—	Government Decree No 158/2009 of 30 July 2009 laying down the detailed rules for protecting the geographical indications of agricultural products and foodstuffs and for verifying the products

8.   Applicant

—	Member State, Third Country or legal/natural person: István Elek

—	Full address (street number and name, town/city and postal code, country):

—	Széchenyi u. 82, 4145 Csökmő, Hungary

—	Legal status: Sole trader

9.   Supplement to the geographical indication and specific labelling rules

In addition to the elements specified in the legislation, the designation also contains the following:

—	‘földrajzi jelzés’ [geographical indication] (separate from the name)

—	The name ‘Sárréti kökénypálinka’ must appear on the (front and/or back and/or side) label placed on all bottles presenting the product.

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(1)  OJ L 130, 17.5.2019, p. 1.