03. April 2008.

In the spotlight of the most inspired wine evening events at the Apicius Café was at this season opening the outstandingly clean and pure pálinka from the Agárdi Distillery. In the late afternoon hours devoted enthusiasts identified and defined the subtle nuances of the pálinka. The Agárdi Distillery was set up in 2002 to introduce a pure, premium-quality selection of Hungary’s traditional pálinka and this is considered to be a milestone in pálinka-making. Agárdi launched a state-of-the-art technology to create a premium beverage. Their efforts have been recognized by both local customers and outside the borders of Hungary. Their pálinka is made with special attention to every detail: a perfect choice for those who appreciate quality and versatility.
A hint of classiness again at Apicius Café: matured apple, apricot, blackthorn, gipsy sour cherry (an ancient Hungarian variety) and the quince pálinka from the two main product lines of Agárdi with velvety smoothness in both aroma and scents, and finally a very special Benedictine cherry liqueur.

Agárdi’s debut in Herend took place in 2007 at the Midsummer Nights’ event and came to fruition in this late March afternoon.
We are pleased to welcome you us our guest also this season at Apicius Café!