7
Beer-brewing was a well-known custom in ancient Egypt, and so was wine-
drinking in ancient Rome, which means that the technology of fermentation
was used at that time. Distillation, the production of spirits was only one step
forward. Who was the first to taste this narcotic drink, and where did it take
place? Well, opinions may vary on these questions, but it is a fact that after a
while not only wine, but also fermented fruit was distilled. While Europe be-
came familiar with the distillation process in the 11th century, alcohol-produc-
tion in Hungary included only wine-distillation and grain-spirit production.
The history of aqua vitae, attributed to Queen Elizabeth, originates from the
14th century, spirits were regarded as medicine until the 16th century. The
production of Plinka (in the current sense) began in the middle of the 18th
century, and the variety of the fruits used was expanding.
On 29 September 1850, a Plinka-tax was introduced in Hungary, and from
this year on we can talk about reliable records and data in the field of Plinka
production.
Based on these data, in 1913 Hungary had 860 working alcohol factories, 30
of which were of industrial scale. That year Hungarian alcohol-production be-
came acknowledged all over the world. The Alcohol Bill of 1921 imposed re-
strictions on production: in the following year only 240,000 hectolitres of
domestic consumption was allowed by the state. Excess production was permit-
ted only in case of foreign orders. In spite of this, however, in 1934 apricot
Plinka was referred to as a world-famous Hungarian drink. The Act 30 of
1938 fundamentally changed the situation of Plinka production in Hungary.
From this time on, alcohol production, rectification, importation and sale
were solely commanded by the state. The regulations on Plinka production
did not change significantly until 1951, when distilleries were managed col-
lectively as wine and fruit-spirit distilleries, production quantity was restricted,
and in May 1952 shot production was initiated.
After 1980 it was the state itself that abolished its alcohol monopoly, as the
law-decree no. 36 of 1982 stated: Individuals are also allowed to produce
Plinka from fruit. Another regulation stated: ... Individuals are allowed to
set up distilleries with a maximum capacity of 500-litre pots, and alcohol-pro-
ducing economic organizations can hire out or pass over to individuals by con-
tract management. The most significant change, however, was that after such
a long time, expertise became a requirement at last. That is to say, the current
law required as the condition for issuing the operation certificate a qualification
accredited by the competent ministry, or the accomplishment of an organized
course.
In 1965, there were 1141 distilleries in operation, a number which dropped to
880 by the time of the regime change, from which time on only 200 distilleries
were privately owned. Due to insufficient technical equipment, lack of experts
and the poor quality of raw materials it was impossible to produce high-quality
Plinka. Consequently, fruit Plinka disappeared from domestic as well as for-
eign markets, and was substituted by a different alcoholic drink made from fine
spirit, water and essences with the cold process, which was, of course, sold as
Plinka. However, when this wonderful drink was just about to disappear from
the scene, some geniuses came out of nowhere, the ones who have been produc-
ing the top-quality Plinka ever since. They fought for a long time to restore
the old reputation of Plinka, and now we can dream about world-fame again.
2
The production of Plinka follows four different phases. The first is the careful
selection of the fruits, then comes mashing, or fermentation. The next step is
the fermentation of the fruit mash, which may involve a double-phase or single-
phase, column method. Finally, Plinka is gentled, which involves resting and
maturation.
Fruit processing and fermentation
Plinka may only be prepared using ripe, high quality fruits that are rich in
flavour. The stony seed is removed from those fruits that contain it, pomiferous
fruits are ground, thus the fruits are opened for the yeast to act efficiently and
the alcoholic fermentation may begin in a deoxidized environment. This is done
strictly without the addition of sugar. It is important to ferment the mash at a
stable - 18-200 C - temperature in an anaerobic environment. The generated
carbon-dioxide must be released. Higher temperature is harmful because of
intensive gas-formation and the sensitivity of the yeasts; the sun literally kills
the Plinka, as well as the oxygen that enters the mash during mixing. Under
ideal circumstances, fermentation is completed in 10-12 days and the secondary
flavourcomponents of the future Plinka emerge. An excellent mash is the basis
of an excellent Plinka. Although it is possible to make poor Plinka out of good
mash, it is impossible to make good Plinka out of poor mash.
Distillation
The purpose of distillation is to extract the alcohol from the fruit, while keeping
its flavours. However, distillation is a complicated process of separation, gradu-
ation and concentration. The boiling-points of the different components of the
mash vary; therefore they can be separated from each other. The boiling point
of ethyl alcohol is 78.3 degrees Celsius, while that of water is 100, so the alcohol
starts to evaporate first, the steam migrates to the cooler where they condensate
and the distillate appears as a liquid. The alcohol-content of the first distillate
leaving as alcohol may even reach 90 V/V %. As the mash becomes warmer, the
resulting mixture contains an increasing amount of water and a decreasing
amount of alcohol. In earlier days (unfortunately sometimes even today) Plinka
was distilled until the distillate reached 50% volume. This meant that post-
distillate got into the Plinka, resulting in a sour taste.
Hungarian distilleries use two methods of distillation. One is the traditional
kissti (in a small pot still), double-distillation technology. This technology
is not only kissti because the capacity of the pot stills is limited - maximum
1000 litres - but the point is that the final product is gained from two separate
distillations. In everyday language: first the mash is boiled to obtain the alcohol
and other volatile components through distillation. The steam is cooled, and
the alcoholic liquid obtained (low alcohol or alszesz) is refined in a separate
phase. In this phase, the pre-distillate and post-distillate is separated from the
middle-distillate to avoid unpleasant tastes and odours. The pre-distillate con-
tains the most volatile parts, some of which may spoil the pleasure of Plinka.
The extraction is continued until pungent aldehydes disappear and the Plinka
has a fruity taste. It is difficult to draw the line of separation. The aim is to
produce Plinka with enough taste and flavour but with no unpleasant odour.
This requires great expertise. The middle-distillate contains the most valuable
components: ethyl alcohol and flavour components. This is Plinka: pure distil-
late with a pleasant fruity flavour and smell.
There are devices which are capable of boiling and refining at the same time in
a single process. It is unnecessary to interrupt the process of distillation to
3
separate the pre-distillate and perform refining separately. This technology is
called booster or column-procedure. In this equipment the still is combined
with a 2-3-4-plate aroma- and alcohol-booster column with a built-in pre-
cooler (deflegmator), where rectification takes place after the mash vaporizes.
The point of the column is that the steam from the mash warmed up in the still
flow in an upward direction toward the column and the plates located in the
column refine the distillate by condensing the steam that reaches the liquid on
the plate. The pre- and post-distillates must of course be separated from the
middle-distillate in this process as well.
Whichever method is chosen, the emphasis is on the middle-distillate, the al-
cohol content of which is usually set using flavour-free, pure deionised water.
Aging/maturation
Plinka must be rested for at least three months. During this time the distillate
"organizes itself," its original values do not change, but the Plinka becomes
more harmonious. In the course of resting, the internal balance of the distillate
is established and its asperity and crudity is resolved: it becomes clear and
round. The rested Plinka may then be bottled.
Plinka is not just rested, it is also matured for a standard time in wooden bar-
rels with adequate capacity, as set out in the regulations. Matured Plinka is
different from rested Plinka in all respects. First, it can be distinguished by the
colour gained in the barrel and the values added during maturation: the har-
monious fragrance of flowers, the pleasantly soft, spicy and sweet fruity back-
ground.
The gyas Plinka (Plinka on a fruit bed) is matured on a bed of fruits - which
may be fresh or dried fruits, in the course of which the colour and the flavour of
the fruits is released, which changes the Plinka: its flavour becomes more
characteristic due to the fructose.
7
As of November, 2008, the concept of Plinka and the use of the name Plinka
are regulated by Act LXXIII of 2008 - as harmonized with the legal regulations
of the European Union. These same regulations pertaining to the production
and name Plinka shall be applied to the products intended for export outside
of the European Union member states. According to this legal regulation:
A fruit distillate may only bear the name Plinka if it is made exclusively from
fruits or wild fruits, grape pomace or asz grape pomace grown or indigenous
to Hungary, and the mashing, distillation and bottling are done in Hungary.
No beet sugar, cane sugar, corn sugar or grape pomace and wine-lees with
fructose additive may be used in the production of Plinka. No diluted or non-
diluted alcohol or flavouring may be added; not even elderflower, for example;
it may not be flavoured, coloured or sweetened even if this is done to achieve a
rounder taste of the final product.
Exclusivity of the Plinka
After having complied with the strict requirements, the Hungarian Plinka was
granted exclusive use of the name in 2004. Namely, within the territory of the
European Union only the distillates produced within Hungary, from the afore-
said fruits and in accordance with the aforesaid procedure may be called Plinka.
With regard to apricot Plinka, four provinces of Austria are also entitled to the
use of the name. Furthermore, the regulations pertaining to the production and
name Plinka shall be applied to the products intended for export outside of
the European Union member states as well.
Types
Kissti Plinka (small-pot Plinka): fruit and pomace Plinkas produced in
pot stills with copper surfaces of maximum 1000 litre capacity and using at least
a double-phase distillation method.
Asz trklyplinka (Asz pomace Plinka): a pomace Plinka that is
verifiably prepared 100% from the pomace of the grape used to produce the
Asz wine in the closed, historical Tokaj-hegyalja wine region within
Hungary.
rlelt (Aged) Plinka: fruit and pomace Plinka that is aged in a wooden bar-
rel for at least 3 months. Aged Plinkas may only be mixed if they are of the
same type, however the time of aging shown on the label may only be that of
the youngest aged Plinka within the mix.
(Old) Plinka: a fruit or pomace Plinka aged for at least 1 year in a wooden
barrel smaller than 1000 litres, or for at least 2 years in a wooden cask of 1000
litres or above.
Mixed fruit Plinka: Plinka prepared by the distillation of different types of
fruit mashes or by the mixing of different types of Plinkas later on, regardless
of the proportion of the different components.
Plinka matured on a fruit bed or gyas (fruit-bed) Plinka: fruit Plinka that
is aged together with the fruit for at least 3 months. If the Plinka is referred to
with the name of one single fruit, the fruit bed must be of the same fruit as the
Plinka itself. It may also include different types of fruits, however in this case
it may only be referred to as mixed gyas (fruit bed) Plinka. To 100 litres of
Plinka at least 10 kg of ripe or 5 kg of dried fruits of high quality must be added.
Plinkas with protected designation of origin
Some regions of Hungary are especially suitable for the production of certain
fruits, and Plinka of excellent quality has been produced in those regions for
centuries. In the event that it meets the relevant criteria, the region may receive
the distinguishing label of protected designation of origin. This means that
only Plinka made from fruit grown within the designated region and mashed,
distilled and bottled in the same region may be assigned the name. These
Plinkas are the following: Bksi szilvaplinka (Bks plum Plinka),
Gcseji krteplinka (Gcsej pear Plinka), Gnci barackplinka (Gnc
apricot Plinka), Kecskemti barackplinka (Kecskemt apricot Plinka),
Szabolcsi almaplinka (Szabolcs apple Plinka), Szatmri szilvaplinka
(Szatmr plum Plinka), jfehrti meggyplinka (jfehrt sour cherry
Plinka), Pannonhalmi trklyplinka (Pannonhalma grape pomace Plinka)
7
Plinka is part of Hungarian culture and one of the greatest values of Hungarian
gastronomy. The key rule to proper Plinka consumption is that it is meant to be
consumed at room temperature, between 18-20 degrees Celsius. Cooling of the
Plinka causes serious damage to the Plinka and the consumer, as it looses the
essence we drink it for: its scent and fruitiness. The sense of alcohol is reinforced,
the neutral character of the ethyl-alcohol dominates, suppressing the unrivaled
values of the real Plinka. Do not listen to those who recommend cooled Plinka!
Plinka is best enjoyed if tasted slowly, sipping. It is not quantity that matters,
but quality and the feeling that surrounds Plinka. Plinka signifies pleasure,
whether consumed during a friendly chat, before or after a festive dinner, as it
is also a consummation to gastronomic delights. Plinka may both be con-
sumed before meals as aperitif or after meals as digestive. The glass used to drink
Plinka should be wide at the bottom and narrow at the rim to lead the scents
4
5
to the nose. Plinka does not need to be swirled in the glass to release aromas,
slightly tilting and moving the glass will reveal the scent.
Do not forget the dry test after tasting Plinka. Leaving the dry test out will leave
you without truly knowing the Plinka. Warm the empty glass with your hand for
four-five minutes after having drunk the Plinka; the warmth of your hand will
release intensive, pleasant aromas. The components will then be felt in the order of
evaporation, first the etheric head notes, followed by the more fruity, citric heart
notes and finally the fruity base notes are gradually revealed. This is the completion
and fulfillment of the pleasures offered by a beautiful Plinka experience.
Plinka may also be used to prepare dishes, shakes, cocktails and cakes, giving
a special, pleasant flavour and aroma to the specialties of the Hungarian cuisine.
/
It is important to consider the price of Plinka. The price of Plinka bears a high
amount of tax, which is at least 700-1,000 Forints per half litre. Naturally, the
price cannot be lower than the tax included. The cost of raw materials, production,
packaging and sales must be added as well. Hence, Plinkas sold at a suspiciously
low price are most likely not true Plinkas. Do not purchase these drinks!
The label of the Plinka must include:
- the word Plinka following the name of the fruit
- or the word Trklyplinka (pomace Plinka) Asz trklyplinka can
only be made from grapes of Tokaji asz
- the alcohol content of the product - at least 37.5% volume
- the filling volume, e.g.: 0.5 litres
- the composition: may only be fruit or pomace Plinka and water. In case of
gyasplinka (Plinka on fruit bed), the name of the fruit.
- the date of bottling or product identification number
- the name and address of the producer or distributor.
In the event that any of these data is missing, be cautious and do not buy the
product!
Popular alcoholic drinks, liqueurs may be prepared using Plinka, however
those may not bear the name Plinka. Do not be misled by the beautiful fruit
illustrations on the label if the word Plinka is not present.
Further to the above criteria, the following may help in making your choice:
Plinka tax stamp
According to Act LXXIII of 2008 (the Plinka Act), tax stamps of a different
colour (Plinka tax stamps) than those used for other alcoholic products may be
used to label Plinkas and pomace Plinkas sold within Hungary, as of 15 February
2009. Bottles with a reddish-orange colour tax stamp certainly contain Plinka!
Quality Food from Hungary trademark
For over 10 years now, this distinguishing trademark has been telling the de-
manding consumer that he/she is about to put a quality product in his/her
basket, given that the use of this trademark guarantees the outstanding quality
of the product, complying with the strict trademark criteria. The producers and
manufacturers may voluntarily apply to win the right to use this trademark.
Granting use of the trademark is based on strict criteria; an independent profes-
sional body performs the evaluation of the applicant products. Accredited
laboratories regularly monitor compliance of the product after the use of the
trademark has been granted. Over 370 products of approximately 80 producers
bear this trademark, which can also be found on a number of Plinkas: in total,
40 products of 6 producers bear the distinguishing logo.
6
ame lyek a ki ad vny ban sze re pel nek
Agrd
Agr di P lin ka fz de Kft.
Bks
B k si P lin ka Zrt.
Bkscsaba
Kisrt Manufaktra Kft.
Boldogkvralja
Boldogk-Fruit Kft.
Budapest
Ital Magyarorszg Kft.
(Drink Hungaria Kft.)
Budapest
Rz an gyal Kft.
Csetny
Ba ko nyi z s Pr lat Kft.
Dunavecse
Vecse-Komplex Kft.
rpatak
Zsin de lyes P lin ka fz de Kft.
Gyrkny
Vitalis Kft.
Mr ton s L nyai P lin kk
Gyula
Gyu lai P lin ka Ma nu fak t ra
Harc
Brill P lin ka hz Kft.
Kecskemt
Kecs ke m ti Li kr ipa ri Zrt.
Pa jor P lin ka
Kecskemt
Zwack Kecs ke m ti
P lin ka ma nu fak t ra
Agrd
Kunfehrt
KomromNeszmly
Pannonhalma
Velem
Nagylengyel
Csetny
Szentkirlyszabadja
Zamrdi
Dunavecse
Kiskrs
Siagrd
Gyrkny
Budapest
Szr
Madaras
Harc
Oszk
7
Oszk
Nor ma Kft.
Birks P lin kk
kritflps
Matheus P lin ka hz Kft.
jszilvs
Boly hos s Fia Bt.
Pannonhalma
Gyri Likrgyr Zrt.
Pannonhalmi Plinkrium
Panyola
Panyolai Szil v ri um Kft.
Plhza
Szalontai P lin ka fz de
Sarkad
den-t Szeszfzde Bt.
Siagrd
Sav anya P lin ka hz
Szentkirlyszabadja
Csall Plinka Manufaktra Kft.
Szr
Nobilis Plinkafarm
Tarpa
Tarpa Ma nu fak t ra Kft.
Tiszafldvr
Szicsek Gy mlcs szesz
s Li kr zem Kft.
Velem
Re m nyi P lin ka fz de
Szent Vid Hegyi Gy mlcs p lin kk
Zamrdi
Treffpunkt Gar 2000 Kft.
Zimek Ma nu fak t ra
Kiskrs
Vinotrep Kft.
Pe t fi P lin ka fz de
Komrom
Is ten k ti P lin ka hz
Kunfehrt
Arany ka pu Bo r sza ti
Mel lk ter mk-fel dol go z Zrt.
L rinci
Gom bo si P lin ka f z Kft.
Madaras
Madarasi P lin ka fz de
Mlyinka
Mlyinkai Plinkafzde
Mrkhza
Mrkhzi Plinkafz Trsasg
Miskolc
Mis kol ci Li kr gyr Zrt.
Prekop P lin kafz de
Nagykr
Bujki Szeszfzde
Nagylengyel
Far kasP lin kaKft.
Neszmly
Hilltop Neszmly Zrt.
Kunfehrt
Miskolc
Mlyinka
rpatak
L rinci
Mrkhza
Kiskrs
Bks Sarkad
Bkscsaba
Gyula
Nagykr
Boldogkvralja
Plhza
Tarpa
Panyola
Tiszafldvr
jszilvs
Kecskemt
Budapest
kritflps
Madaras
8
.
Contact:
H-2484 Agrd, Sreiner-tanya
Phone: +36-(22)-579-164
Fax: +36-(22)-579-164
e-mail:agardi@agardi.hu
web: www.agardi.hu
Contact:
H-6413 Kunfehrt, IV. kr zet 6.
H-6413 Kunfehrt, Pf.: 5.
Te l: +36-(77)-407-044
Fax: +36-(77)-407-110
e-mail: aranykapu@aranykapu.hu
web: www.arany ka pu.hu
Contact:
H-8417 Csetny, Kl te lek hrsz. 051/60
Phone: +36-(88)-485-500
Fax: +36-(30)-312-7023
e-mail: bipkft@citromail.hu
web: www.tar.hu/bipkft
/
t
t
.. !
/
/
Contact:
H-2768 j szil vs, Bics kei t 34.
Phone: +36-(53)-587-510
Fax: +36-(53)-587-510
e-mail: palinka@bolyhos.hu
web: www.boly hos.hu
.
Contact:
H-5630 B ks, Gz ma lom sor 12.
Phone:+36-(66)-415-992
Fax: +36-(66)-411-580
e-mail: bekesipalinka@bekesipalinka.hu
web: www.bekesipalinka.hu
9
/
Bestillo
Bestillo
7
/
Contact:
H-3885 Boldogkvralja, B ke u. 31.
Phone: +36-(46)-3+36-628
Fax: +36-(46)-3+36-628
e-mail: info@bestillo.hu
web: www.bestillo.hu
.
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7
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1
!
Contact:
H-7172 Harc, Si fo ki u. 21.
Phone: +36-(74)-437-123
e-mail: brill@brillpalinkahaz.hu
web: www.brillpalinkahaz.hu
A pl i nka l mny
Contact:
H-5065 Nagy k r, Tn csics u. 15.
Phone: +36-(30)-239-1309
e-mail: palinka@bulyakipalinka.hu
web: www.bulyakiplinka.hu
1
/
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Contact:
Szk hely:
H-8200 Veszp rm, Si mon I. u. 3.
Te lep hely: V dr vl gyi P lin ka hz,
Ba la ton al m di
(Szentkirlyszabadja kl te r let)
Phone: +36-(30)-947-1811
Fax: +36-(88)-421-174
e-mail: csallo@csallo.hu
web: www.csallo.hu
...
!
7
;
11
895 Hunnium P lin kk
.
7 1
.
Contact:
H-1147 Budapest, Czobor utca 4.
Phone: +36-(1)-354-0612
E-mail: info@italmagyarorszag.hu
web: www.italmagyarorszag.hu
/
Contact:
H-8983 Nagy len gyel, He gyi u. 13.
Phone: +36-(92)-380-037;
+36-(70)-549-0033;
+36-(30)-335-8311
e-mail: farkaspalinka@t-online.hu
7 /
7
/
!
Contact:
H-5720 Sarkad, Hargita stny 2.
Phone: +36-(66)-375-936
e-mail: edentoszeszfozde@citromail.hu
web: www.sarkadipalinka.com
'1'
'1'!
csak ennyi volt az angol szveg, fent a magyar.
Tradition. Craftsmanship. Work of Art.
Kapok angol fordtst? :)))
12
Contact:
H-5700 Gyula, Sndorhegy 1.
Phone: +36-(66)-460-034
Fax: +36-(66)-460-033
Mobile: +36-(20)-222-1165
(Adamik Anik)
e-mail: info@gyulaipalinka.hu
web: www.gyulaipalinka.hu
Contact:
H-2544 Neszmly,
Melegeshegy, Pf.: 5.
Phone: +36-(34)-550-450
Fax: +36-(34)-550-451
e-mail: info@hilltop.hu
web: www.hilltop.hu
1 .
7
1
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Contact:
H-3021 L rin ci, Pf.: 17., hrsz.: 0180
Phone: +36-(37)-388-384
Fax: +36-(37)-388-384
e-mail: info@gombosi.hu
web: www.gombosipalinka.hu
7 1 /
7 7
/
7
)
! .. 7
7
Contact:
H-2921 Ko m rom, Istenkti-d l ,
Sz che nyi t 9/A
Phone: +36-(30)-204-4201
e-mail: kom-bopa@vivamail.hu
Contact:
H-5600 Bkscsaba, Kisrt 92/2.
Phone: +36-(66)-325-859
Fax: +36-(66)-325-859
e-mail: arpadpalinka@arpadpalinka.hu
web: www.arpadpalinka.hu
Contact:
H-6456 Ma da ras,
Szent Ist vn u. 105.
Phone: +36-(79)-558-010
Fax: +36-(79)-558-010
Mobile: +36-(30)-383-3662
e-mail: madarasipalinka@t-online.hu
web: www.madarasipalinka.hu
/
Contact:
H-2040 Bu da rs, Hrs fa u. 3.
Phone: +36-(1)-374-6081
Fax: +36-(1)-374-6089
e-mail: info@matheuspalinka.com
web: www.matheuspalinka.com
'
7
7
..
Contact:
H-3645 Mlyinka, rpd u. 9.
Phone: +36-(48)-340-030
e-mail: info@malyinkaipalinka.hu
web: www.malyinkaipalinka.hu
7
Contact:
H-3075 Mrkhza, Rkczi utca 48.
Phone: +36-(32)-390-070
e-mail: iroda@markhazipalinka.hu
web: www.markhazipalinka.hu
15
Contact:
H-9825 Oszk, R k czi F. u. 68.
Phone: +36-(94)-371-071
Mobile: +36-(30)-256-3066
e-mail: normakft@oszko.hu
..
7
7
1
7
7 1 t
7
7
7
.
1 !
Contact:
H-6000 Kecs ke mt,
Kis k r si t 1820.
Phone: +36-(76)-412-777
Fax: +36-(76)-412-788
e-mail: info@kecskemetlikor.hu
web: www.kecskemetilikor.hu
Contact:
H-2066 Szr, Jzsef Attila u. hrsz 066.
Tel: +36-(22)-353-838
Fax: +36-(1)-327-8449
e-mail: info@nobilispalinka.eu
web: www.nobilispalinka.eu
16
Contact:
H-3527 Mis kolc, Vi tz u. 13.
Phone: +36-(46)-501-378
Fax: +36-(46)-342-812
e-mail: milikor@t-online.hu
web: www.miskolcilikorgyarrt.hu
.
7
/
!
!
7
Contact:
H-4913 Panyola, Szilvrium tanya 1.
Fax: +36-(44)-999-652
Mobile: +36-(30)-645-3319
e-mail: info@panyolai.hu
web: www.panyolai.hu
'
.
Contact:
H-9090 Pannonhalma, Petfi t 26.
Phone: +36-(96)-312-535
Fax: +36-(96)-314-064
e-mail: palinka@pannonhalmipalinkarium.hu
web: www.pannonhalmipalinkarium.hu
.
! t
Contact:
H-9726 Ve lem, R k czi t 27.
Phone: +36-(94)-361-482
Mobile: +36-(20)-382-5095, +36-(30)-249-5331
e-mail: stvidkisusti@t-online.hu
7 7
t
!
!
!
Contact:
H-7171 Siagrd, Le ny vr
Phone: +36-(74)-512-038
Fax: +36-(74)-512-038
e-mail: s.geza@savanyapalinkahaz.hu
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Phone: 487-7380
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Contact:
H-5461 Tiszafldvr-Homok,
j kin csem 17.
Phone: +36-(56)-472-005
Fax: +36-(56)-470-172
e-mail: szicsek@t-online.hu
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Phone: +36-(45)-488-247
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e-mail: postmaster@tarpah.t-online.hu
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H-3394 Plhza, Petfi u. 5.
Phone: +36-(47)-370-018
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Mobile: +36-(20)-564-8862
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Contact:
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Phone: +36-(84)-545-101
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Phone: +36-(78)-438-091
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Mobile: +36-(30)-903-0646
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Contact:
H-6000 Kecs ke mt, Matki t 2.
Phone: +36-(76)-497-711
e-mail: palinka@zwackunicum.hu
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