Traditional Turkish Rose Liqueur PRODUCT DESCRIPTION: The product is a distilled alcoholic beverage that captures the distinctive aroma, flavor, and color of the renowned "Kızanlık Rose" grown in the Isparta Region of Turkey. The production process involves the maceration of rose petals to obtain rose water (hydrosol), which forms the aromatic base of the beverage. Following this, the extract is carefully blended with simple syrup, agricultural-origin rectified ethyl alcohol, food-grade coloring to enhance its vibrant hue, and demineralized water. The alcohol content is then adjusted to about 25% by volume. The mixture is allowed to rest and settle for at least 30 days, during which time it is also filtered to achieve clarity. The result is a refined liqueur that beautifully expresses the elegance of rose petals in both scent and color. Chemical Properties of the Product: The traditional Turkish Rose Liqueur obtains its acidity from rose water, maintaining an acidity level of approximately 100 grams per hectoliter when measured as acetic acid. The ingredient composition for every 100 liters of liqueur is outlined below: Rose Water: Also known as rose hydrosol, this ingredient is acquired through the distillation of rose petals after the extraction of rose oil. It is filtered twice to ensure purity. The proportion of rose water in the blend is 5%. Agricultural-Origin Rectified Ethyl Alcohol: This ethyl alcohol is derived from agricultural sources and purified through a rectification process, which separates impurities like aldehydes, esters, methanol, and higher alcohols using distillation columns based on their distinct boiling points. The mixture contains 26% of this alcohol. Demineralized Water: The water used undergoes treatment through sand and resin filtration, followed by reverse osmosis, resulting in soft, demineralized water. This component makes up 52% of the liqueur. Food Coloring: To achieve the characteristic rose color, red food dye (E124) is added at a concentration of 1 gram per 100 liters of the final product. Physical Properties of the Product: Due to the use of natural rose water, the liqueur has a floral fragrance and a clear, pink appearance. It delivers a taste and aroma unique to the Kızanlık Rose. The production of traditional Turkish Rose Liqueur complies with the Turkish Food Codex Distilled Alcoholic Beverages Regulation and other relevant national laws. For international distribution, the product is defined and manufactured in accordance with global trade standards. Adjustments are made to meet any new or evolving legal requirements. PRODUCTION AREA: The product can be manufactured in any location within the Republic of Turkey where the appropriate conditions and infrastructure are available. PRODUCTION METHOD: The production of traditional Turkish Rose Liqueur is conducted in a fully hygienic environment, without any direct contact by hand. The main stages of the process are as follows: 1. Combining rose water with agricultural-origin rectified ethyl alcohol, simple syrup, demineralized water, and food coloring. 2. Adjusting the alcohol content to the desired level. 3. Conducting sensory and analytical evaluations. 4. Allowing the mixture to rest. 5. Filtering and bottling the final product. Before mixing begins, the rose water designated for use is inspected to ensure quality. It is then blended with rectified ethyl alcohol of agricultural origin, simple syrup, demineralized water, and food coloring. The blend is adjusted to achieve an alcohol content of 25% by volume. A sample is taken from the Liqueur Production Tank for sensory testing and analytical assessment. After passing these quality checks, the mixture is left to rest for at least 30 days, followed by final filtration and bottling.