Real Pálinka is 100% Natural and 0% Artificial. 

It is really the fruit only. The natural sugar content of the fruit may NOT be improved by adding any other sugars. Furthermore, no flavoring or diluted alcohol may be added during any steps of the process and pálinka may never be flavored, colored or sweetened. 

Next to the age old traditional method, reaching natural fermentation by using only the perfect ripe base fruits requires special fruits with outstanding sugar and natural yeast qualities. And all base fruits pálinka is made of have these qualities, because Hungary, the microclimates of the Carpathian Basin, has a particularly optimal fruit-growing potential. Therefore, only fruit spirits made using nothing else but noble and wild fruit, grape marc or pomace grape marc grown in Hungary, and with mashing, distillation, maturing, bottling and aging have been carried out in Hungary, may be called pálinka.

In the circle of nature everything is born and dies than decomposes. It is the same with fruit, it matures and then quickly disappears.

Hungarian pálinka preserves the soul of the fruit for decades. Alcoholic strength: according to the regulation currently in force, not less than 37.5% ABV and not more than 86% ABV. The most typical alcohol content is between 40% ABV and 60% ABV.

Pálinka can only be made by authorized commercial distilleries. If the distilleries deviate from any parts of the above definition the products can be labelled only as “distillates”, not as pálinka. Spirits made at home – although permitted in Hungary under strict regulations – may also not be labeled as pálinka. 

The definition and use of the name "pálinka" is regulated by Act LXXIII of 2008, adopted by the European Union in 2008.