Pomace or marc (törköly) is the residue produced from the leftover skin and pulp of grapes during pressing which makes an excellent base for pálinkas. The base incorporates the specific tastes and aromas of grape pomace, which makes for a special, unmistakable zest unlike any other pálinka. The character of pomace pálinka makes for a great companion to fulfiling the culinary experience both as an aperitif and a digestif.
Serving temperature: 15-18 °C
The pomace (törköly) pálinka as an aperitif is a great way to start a meal and is just as perfectly capable of providing a smooth finish to the culinary experience.
The pálinka is currently commercially available.