Isparta Rose Water Product Description and Distinctive Features: Isparta Rose Water is a colorless, clear, or slightly cloudy product produced through the distillation of the petals of the Isparta Rose, registered with the geographical indication number 83. It possesses a subtle rose scent and a characteristic slightly bitter taste, with no sediment or foreign matter present. Isparta Rose Water does not contain any coloring agents. Its pH level is within the range of 5.5 to 7.0, acidity does not exceed 0.4, and density at 20°C is between 0.995 and 0.999. The production of Isparta Rose Water involves the cultivation of the Rosa damascena Mill., known as Isparta Rose. The rose plant thrives in well-drained soils with organic matter, especially those enriched with sand, loam, and clay. The geographical boundary of Isparta Rose covers well-ventilated, well-lit areas with a climate that lacks events such as drought, frost, and hoarfrost during the spring months, and dewfall during the flowering season. Particularly, dewfall contributes to increased oil yield and efficiency in roses. The climate and soil characteristics within this geographical boundary positively influence the volatile oil yield and quality of Isparta Rose. Rose flowers must be distilled immediately after harvesting to prevent significant losses in volatile oil yield and quality. Therefore, the proximity of Isparta Rose Water production facilities to Isparta Rose fields has a significant impact on the product's quality. The synthesis of aromatic compounds in Isparta Rose occurs in the epidermal cells of the petal leaves. The flowers are harvested every morning during the flowering season, which lasts between May 5th and July 1st, from 05:00 to 10:00. After extracting Isparta Rose Oil, the remaining aromatic water is identified as Isparta Rose Water. Isparta Rose Water has a minimum volatile oil content of 0.05%. Approximately 2 tons of Isparta Rose Water is produced after distilling about 3-4 tons of fresh flowers, depending on the collection time and waiting period at the factory, using the water distillation method. Production Method: In rose gardens, flowering begins in low-altitude areas around May 5th and ends in early July in higher-altitude locations. During the approximately 40-50 day flowering period, flowers are individually handpicked every morning from 5:00 to 10:00 by breaking them from under the ovary. The freshly picked rose flowers are quickly transported to rose oil factories in sacks for immediate distillation. The production of rose oil from rose flowers within the geographical boundary is carried out using two methods: traditional (village-style) and industrial (factory-style). Traditional Rose Oil Production: In a simple distillation boiler called an alembic, 15 kg of fresh rose flowers are placed into an alembic, and 45 liters of water are added. They are boiled for two hours, and 15 liters of distillate are collected to complete the distillation process. After three distillations of the same process, totaling 45 kg of flowers processed, the collected 45 liters of distillate undergoes another distillation in the alembic. After collecting 15 liters of distillate, the accumulated rose oil is separated. Industrial Rose Oil Production: In large-capacity boilers in rose oil factories, 500 kg of flowers and 1.5 tons of water are added. The flower-to-water ratio is generally 1:3. Flowers are poured onto a grate mounted 10 cm above the excessively heated bottom of the boiler to avoid direct contact. Steam is produced using a steam boiler, and distillation begins by boiling the water in the boiler. After approximately 1.5 - 2 hours of distillation, about 500 liters of distillate are obtained. The first distillation temperature is kept low to prevent the loss of highly volatile valuable aroma compounds before condensation begins. The volatile oils separated from the flower petals through diffusion are carried with steam to the upper part of the boiler, where a pipe opens to the condenser. Throughout the distillation, the condenser temperature is maintained at 35 °C to prevent solidification of waxy substances. The distillate accumulates in a 500-liter Florentine flask under the condenser. In the glass bell jar of the Florentine flask, green rose oil starts to collect. The rose oil obtained after the first distillation is referred to as 'first oil' or 'flower oil.' After pressing the water below the oil from the Florentine flask into large tanks throughout the day, the water below is distilled in a 3000-liter stainless steel boiler called the Veronika system. After separating the "second oil" or "water oil" obtained from the second distillation, the remaining distillate is Isparta Rose Water.Packaged Isparta Rose Water is stored in a cool place away from direct sunlight.