Although Hungary is landlocked it is full of thermal water.
These are fed by over 1300 hot springs (with 123 in Budapest alone) through underground cave systems spread throughout the entire country. This is why Hungary has been given the distinction of “The Country of Waters”. These mineral-rich thermal waters have innumerable health benefits for people and are also instrumental in growing the highest-quality fruits used in making pálinka.
All the various minerals in the naturally-occurring thermal water in Hungary, which include calcium, bicarbonate, silicates, iron compounds, sodium and magnesium salts, sulfur compounds and metals, in Hungary's special ground water added to the nutrient-rich soil in Hungary contributes to lush and pungent fruit varieties that are used for pálinka.