the introduction of a pálinka tax. Varieties A popular saying in Hungary says: what can be used to prepare jam can also be used to produce pálinka. For a fruit to be suitable for jam production it has to contain some sugar. This saying suggests that pálinka can be made from a variety of fruit, and indeed it is made from most of the fruits available in Hungary. The most common pálinkas are made from apricots, pears, and plums. Other fruits that are often used are sour cherries, apples, mulberries, and quince. Pálinka made from chestnuts or walnuts is also available. Kisüsti (literally 'small pot, cauldron') is a double-distilled pálinka made in a copper pot not exceeding a volume of 1000 litres. Érlelt ('aged') is a pálinka aged for at least three months in a wooden cask smaller than 1000 litres, or for at least six months in a wooden cask of 1000 litres or above. Ó ('old') is a pálinka aged for at least 12 months in a wooden cask smaller than 1000 litres, or for at least 24 months in a wooden cask of 1000 litres or above. Ágyas ('bedded') is a pálinka aged for at least three months together with fruit. The fruit can be of the same sort used to obtain the distillate or of another sort. To 100 liters of pálinka at least 10 kg of ripe or 5 kg of dried fruit must be added. Törköly (Pomace pálinka, also Törkölypálinka) is a pálinka made from grape pomace. One of the oldest types of pálinka, it helps digestion and is usually consumed in small quantities after meals. Very popular, typically drunk in wine-producing regions. Barack (pronounced "baratsk") is a type of pálinka made of apricots. The word barack is a collective term for both apricot (in Hungarian sárgabarack, lit. "yellow-peach") and peach (in Hungarian őszibarack, lit. "autumn-peach"). Consumption Pálinka should be served at because it is at this temperature that the fine smell and taste of the fruit can be best enjoyed. If served too cold, the smell and the taste will be difficult to appreciate. The form of the glass used to drink pálinka affects the drinking experience. The ideal glass is wide at the bottom and narrow at the rim, that is, tulip-shaped. The relatively narrow neck of the glass concentrates the "nose" released from the larger surface at the bottom of the