Duzce Mustard Product Description and Distinctive Features: The ethnic and cultural diversity of Düzce is reflected in its cuisine. Düzce Şırası is a non-alcoholic, non-carbonated beverage without sweeteners and chemical preservatives, which is a part of Ottoman culture and is typically served alongside köfte (meatballs). It is a natural drink obtained through the fermentation of dried black grapes' seeds, which are mostly grown in the southern and southeastern regions of Turkey. In the production of Düzce Şırası, grapes, usually grown in the southern and southeastern regions, are preferred. This is due to the high number of sunny days and high temperatures during the summer in these regions, leading to the conversion of sour acids into sugars and the maturation of grape skins. Grapes that do not receive enough sunlight become acidic and sour, with hard skins. Additionally, small and thin-skinned dried grapes are preferred for Düzce Şırası, as larger grapes have a lower skin-to-fruit ratio. In larger grapes, the color, taste, and aroma substances in the skin decrease relatively. The composition of the drink, especially sugar and acid, is closely related to the ripeness of the grapes. As grapes approach ripeness, sugar increases, and acid decreases. Most other substances reach their maximum values at full maturity. The preference for black grapes in making Düzce Şırası is due to the high concentration of resveratrol in black grapes. Resveratrol is an antioxidant found in various plants, with the highest amount present in the skin and seeds of black grapes. One of the most important features of Düzce Şırası is its production using barrels and muslin bags made from oak trees. Muslin bags retain sediments well during the filtering process. This traps the sediments in the muslin bag, allowing the continuation of fermentation through sediments, minimizing the overall fermentation. This extends the shelf life of the Şıra. Additionally, natural spring water is used in making Düzce Şırası, and the use of chlorinated water would result in the Şıra having a chlorine smell and deteriorating in quality. The use of oak barrels in making Düzce Şırası is because oak barrels have an unseen porous structure that allows them to breathe through contact with air. This slow exposure to oxygen helps soften the tannins present in grapes. Moreover, the Şıra enriches with unique aromas specific to oak, extending its shelf life. Production Method: In the production of Düzce Şırası, a ratio of 10 kg of large and black dried grapes to 20 liters of water is used. The cleaned and sorted 10 kg of dried grapes are washed thoroughly in plenty of water and then drained. The dried grapes, along with their seeds, are ground in a machine. In an oak barrel, 20 liters of water are added, and the ground dried grapes are placed in a muslin bag. The muslin bag is placed in the barrel with water and left to soak overnight. After soaking overnight in the muslin bag, the dried grape pulp is distilled by hanging it for about 2-3 hours. The Şıra in the barrel is filtered through fine cheesecloth to remove any remaining sediments. It is then transferred to glass bottles and stored in the refrigerator. The caps of the filled bottles are left open until served. The Şıra is served cold.