Family distilleries in the face of market pressure – the everyday life of a pálinka distillery in Zala

Although the family also grows its own fruit on about one hectare, this is more of an experimental and supplementary activity. Most of the raw materials come from other producers and contract distillers, as the main profile has always been to provide a service. “The goal is for customers to receive professional and quality work,” emphasizes Péter-Proczeller.

However, the market is not simple. Official distilleries are under double pressure: on the one hand, private brewing is still widespread, and on the other hand, the majority of consumers – an estimated 80-90 percent – ​​purchase their pálinka from uncontrolled sources. “We do everything we can to provide quality, but the question is whether a small family distillery has a chance to operate sustainably,” said the farmer.

They have also gained a lot of experience in adapting to weather extremes during fruit production. Quince and medlar produce a bountiful harvest almost every year, while apricots and sour cherries are regularly risky. Grapes – especially direct-harvested varieties – provide a stable raw material for both wine and pálinka. “The medlar and quince have been a sure thing for us every year for the past five years,” says Péter-Proczeller.

The family business is currently based on the work of two people: the couple themselves do the cooking, fruit processing, administration and customer service. They have not yet brought in external workers, but they consider expansion possible in the future.

Despite the market challenges, the family is persevering. “We love doing it, and we believe that honest, clean work will sooner or later find its audience,” said István Péter-Proczeller Tamás.