Kirklareli Hardaliye Product Description and Distinctive Features: Kırklareli Hardaliye is a non-alcoholic drink made by mixing mustard into grape juice. This beverage is traditionally crafted during the grape harvest season, when the grapes are fully ripe, especially in Kırklareli (September, October, November), with the purpose of preserving the fresh grape juice. What makes Kırklareli Hardaliye unique is that it is produced specifically in Kırklareli using sweet and fragrant grape varieties such as Cabernet, Merlot, Shiraz, Öküzgözü, Pamit, Papazkarası, Cardinal, and Alphonse. The grapes, along with their seeds and skins, are crushed together with mustard seeds and cherry leaves. This mixture then ferments, resulting in a non-alcoholic drink that is suitable for people of all ages. Production Method: In the production of Kırklareli Hardaliye, red-black aromatic grape varieties are favored, with the most popular being Cabernet, Merlot, Shiraz, Öküzgözü, Pamit, Papazkarası, Cardinal, and Alphonse. After harvesting fully ripe grapes, they are crushed, and the resulting juice and pulp are transferred into stainless steel tanks or oak barrels. These tanks feature a wide opening for pulp removal and a tap for extracting the hardaliye. The filling process begins with a 5-10 cm layer of grape pulp mixed with cherry leaves, crushed mustard seeds, and preservatives such as Sorbic acid-Sorbates, Sorbic acid-Sorbates + Benzoic acid-Benzoates, or Benzoic acid-Benzoates. The tank is then filled with additional grape pulp and ingredients, leaving a 20-30 cm gap at the top. To keep the pulp submerged, a perforated stainless steel pressing device is placed inside, and the lid is sealed. During the first one to two weeks of fermentation, the mixture is homogenized daily by drawing liquid from the bottom tap and pouring it back from the top. After fermenting for four to five weeks at 20-22°C, the liquid is drained and the pulp pressed. The extracted juice and pressings are combined in a resting tank with a conical bottom, equipped with a tap positioned 20-30 cm above the base. The liquid is allowed to settle for preferably two to three weeks at temperatures below 15°C, during which time the sediments settle at the bottom. The clear liquid drawn from the tap is known as hardaliye. This beverage is bottled and stored or served chilled if possible (5-10°C). The hardaliye produced by this method is a non-alcoholic grape product characterized by a mild, spicy flavor and a pleasant aroma. When kept at 4-5°C, its shelf life extends up to one year.