Isparta Rose Water Product Description and Distinctive Features: Isparta Rose Water is a clear or slightly hazy liquid derived from the distillation of petals of the Isparta Rose, which is officially recognized under geographical indication number 83. It carries a delicate rose fragrance and a distinct slightly bitter flavor, and it is free from any sediment or foreign particles. Importantly, no artificial colorants are used in its production. The pH level of Isparta Rose Water ranges between 5.5 and 7.0, its acidity does not exceed 0.4, and the density at 20°C falls between 0.995 and 0.999. The process of producing Isparta Rose Water begins with the cultivation of the Rosa damascena Mill., widely known as the Isparta Rose. This rose variety flourishes in well-drained soils rich in organic content—particularly those that contain a mixture of sand, loam, and clay. The designated geographical region for cultivating Isparta Rose includes areas that are well-ventilated, receive plenty of sunlight, and experience stable spring weather without drought, frost, or hoarfrost. Interestingly, the occurrence of dew during blooming enhances both oil content and overall rose efficiency. The specific climate and soil conditions of this region contribute positively to the volatile oil yield and quality of the roses. For optimal results, distillation must take place immediately after harvesting to preserve the valuable oils, making the location of production facilities near the fields crucial for maintaining high product quality. The aromatic compounds in the Isparta Rose are produced in the epidermal cells of the flower petals. The roses are handpicked daily during the blooming season, which spans from May 5th to July 1st, and harvesting takes place between 05:00 and 10:00 in the morning. Once the Isparta Rose Oil is extracted, the remaining aromatic water is collected and known as Isparta Rose Water. Isparta Rose Water must contain at least 0.05% volatile oil. On average, 2 tons of rose water are obtained by distilling approximately 3 to 4 tons of freshly harvested roses, depending on the timing of collection and how long they remain at the facility. The entire process uses the water distillation method to ensure purity and preserve the natural essence of the rose. Production Method: In the rose gardens, the blooming season begins around May 5th in lower-altitude regions and continues until early July in areas situated at higher elevations. Over the course of this 40 to 50-day flowering period, the roses are hand-harvested each morning between 05:00 and 10:00 by carefully snapping the flowers just below the ovary. The freshly gathered blossoms are quickly placed in sacks and transported to rose oil distillation facilities to prevent any loss of essential oil. Within the designated geographical area, rose oil production is performed using two main techniques: the traditional (village-style) method and the industrial (factory-based) method. Traditional Rose Oil Production: In this method, a basic distillation boiler known as an alembic is used. Around 15 kg of fresh roses are placed into the alembic along with 45 liters of water. The mixture is then boiled for two hours, yielding approximately 15 liters of rose distillate during each session. After three consecutive distillations—processing a total of 45 kg of rose petals—the combined 45 liters of distillate is once again distilled in the alembic. From this second distillation, 15 liters of rose water are collected, from which the precious rose oil is extracted and separated. Industrial Rose Oil Production: In modern rose oil factories, high-capacity boilers are used where approximately 500 kg of rose petals and 1.5 tons of water are added. The standard flower-to-water ratio is maintained at 1:3. The petals are placed on a metal grate positioned 10 cm above the boiler's intensely heated base to prevent scorching. Steam generation is handled by a separate boiler, and distillation begins as the water inside the main boiler heats up. After about 1.5 to 2 hours of boiling, around 500 liters of distillate are collected. During the initial phase of distillation, the temperature is kept low to preserve the delicate, highly volatile aroma compounds before condensation starts. The essential oils released from the petals by diffusion rise with the steam into the upper part of the boiler, where they are transferred through a condenser pipe. During the entire distillation, the condenser temperature is carefully maintained at 35°C to avoid solidifying any wax-based components. The resulting distillate is collected in a 500-liter Florentine flask, located beneath the condenser. Within the glass bell chamber of this flask, a green layer of rose oil begins to form. This initial product is referred to as 'first oil' or 'flower oil'. The water beneath the oil is then drained and collected in large storage tanks throughout the day. This water is later re-distilled in a 3000-liter stainless steel distillation system known as the Veronika. From this second distillation, a secondary layer of oil, called 'second oil' or 'water oil', is extracted. The remaining distillate is what becomes the Isparta Rose Water. The final product is then packaged and stored in cool, shaded environments to maintain its quality.