Tokaji Eszencia is the rarest and most extraordinary wine on earth—pure free-run juice from hand-selected, botrytis-shriveled berries, collected only by the weight of the grapes pressing down on themselves. No mechanical pressure is applied. The result is a liquid of almost incomprehensible concentration: residual sugar often exceeds eight hundred grams per liter, while alcohol barely reaches two to three percent. Fermentation can take years. Château Pajzos was established in 1991 as the first foreign investment in Hungarian wine following the fall of communism, and this 1993 is among the earliest vintages of the post-Communist revival—a historically significant bottling marking Tokaj's return to world-class production. The wine was initially rejected by official Hungarian tasting panels accustomed to the oxidized Communist-era style, precisely because it was fresh and vibrant. In the centuries-old Hungarian tradition, Eszencia is essentially immortal—some have survived over two hundred years. Serve in tiny quantities, perhaps from a spoon, as a meditation on concentration and complexity beyond anything else in wine.