The Zwack story and the Kecskemét pálinka factory

You already know that the physician dazzled the emperor with his own infusion. Though, only half a century later, one of his descendants, József Zwack, founded the first company in 1840. Made from ingredients that are still a secret to this day, the bitter brand was trademarked in 1883. All we know is that the digestive and appetising liqueur is made from more than forty different herbs and spices, most of which are native to Hungary, but ingredients are sourced from all over the world, from almost every continent. The technology of its preparation is also decisive, it is treated by maceration and distillation, by which time it acquires its characteristic colour, texture and flavour. Finally, it is stored in oak barrels, an important part of the ageing process. The latest development in 2012 provided quality with a twist. Uniquely in the world, this secret juice is not only matured in oak barrels, but is preceded by the use of another traditional Hungarian fruit, the prune. Before being put into the barrel, the liqueur is rested on a bed of prunes, which gives the liqueur a very unique, velvety taste, thus renewing the centuries-old recipe and giving it a modern flavour. Of course, fresh plums are also meticulously dried for the process. The result of this careful preparation was that the Zwack family was able to build a completely unique drink, brand and business, which is now a Hungaricum, even though it went through many vicissitudes. 

The Kecskemét Fütyülős peach pálinka, made by the Zwack family, dates back hundreds of years. The name was coined by the family from the oral tradition that in the 19th century, when the family started brewing pálinka, people drank from long-necked bottles in pubs. When the bottle ran out, they blew into it, signalling to the barman that it was time to refill. The brand name, “Fütyülős” (Whistler), only became world famous in the 1930s. At the time, it was even the favourite drink of the Prince of Wales, who said that the peach pálinka was better with soda than whisky, better with tea than rum. With this sentence and his orders, he laid the foundations for world success. 

The answer lies in the climate and geographical conditions of the town. In the past, ancestors planted a lot of fruit trees to bind the fallow sand. So, you can find the professional heritage of traditional fruit tree cultivation, or even a good genetic stock of orchards. In addition, the town and its surroundings enjoy approximately 300 hours of sunshine per month during the summer. As the soil is sandy, it reflects sunlight back onto the fruit trees, but also accumulates heat, so that the sunlight and warmth are used at the maximum level. This unique process makes for perfect ripening, just like in the Mediterranean. 

You can follow every stage of the centuries-old tradition of distilling pálinka in the manufactory, which is now a monument of industrial history. You can also learn about the fermentation and distillation processes in a modern distillery. During a visit to the factory, you can also learn about the history and perseverance of the family through a short film. After the bottling tour, there is also the opportunity to taste the pálinka. Of course, you can also buy Zwack products on the pálinka tour in the museum of the manufactory.