The Palinka is being tasted usually from " tulip glasses" . This is a goblet with a hollow in the lower part and a bit narrow in the middle, and the upper part is enlarged .It Is formed on the glass so that the fruit aromas to concentrate , so they would be discernible . The total size of the glass is 9 oz glass , but usually filled up with only two cl. Young people very often take from the freezer  the " excess " glass and load in the palinka. Well, that's a huge mistake , because at this temperature all properties of any palinka will be lost . This nectar is to be served at 16 to 18 degrees Celsius ,to reach to such a characteristic odor and marmalades world .

 

 

 

 

The first step in examining the smell of palinka to be tasted . The smell of a good palinka is typical of fruit , floral and spicy . If it has a smell of acetone or paint thinner, then it is a very poor quality palinka . Faceless , a kind of destructive palinka , whose sole value is due its  high alcohol content. Consuming too unpalatable even in moderation , in addition it is unhealthy too. Its scent can be recognized by another method. If you put some onto your wrist with your finger and after volatilization of alcohol , you should feel the smell of pure fruit . This is called a skin test . After that comes the tasting itself .

 

 

A lot of people are pulling off with a flick to quickly feel the stomach -warming feeling. Of course, this is false , as in this case you can not feel the uniqueness of palinka . This hungaricum must be sipped slowly to taste its real flavour .it must be tasted at a proper temperature in a proper glass to culminate its beauty and taste . The palinka is made very pleasant by its long-lasting fruit flavors . If there are multiple palinka tasting it is worth to care about some food to neutralize the various flavors . After eating occurs the really long aftertaste almost immediately that is called tasting "