Kirklareli Hardaliye Product Description and Distinctive Features: It is a non-alcoholic beverage prepared by adding mustard to grape juice. Kırklareli Hardaliye is a beverage produced using traditional methods during the grape harvest time when the grapes ripen thoroughly, especially in Kırklareli (September, October, November), with the aim of preserving grape juice. What distinguishes Kırklareli Hardaliye is that it is produced in Kırklareli, specifically using sweet and aromatic grape varieties such as Cabernet, Merlot, Shiraz, Öküzgözü, Pamit, Papazkarası, Cardinal, and Alphonse. The grapes, including their seeds and skins, are crushed together with mustard seeds and cherry leaves. The resulting mixture undergoes fermentation, creating a non-alcoholic beverage suitable for individuals of all age groups. Production Method: Red-black aromatic grape varieties are preferred in the production. The most common ones are Cabernet, Merlot, Shiraz, Öküzgözü, Pamit, Papazkarası, Cardinal, and Alphonse. Once the ripe grapes are harvested and passed through a crusher, the crushed grape juice with the pulp is filled into stainless steel tanks or oak barrels. The tank has a wide cover to remove the pulp and a tap to extract the hardaliye. The filling process is done on a layer of grape pulp, 5-10 cm thick, with cherry leaves and crushed mustard, along with Sorbic acid-Sorbates, Sorbic acid-Sorbates + Benzoic acid-Benzoates, or Benzoic acid-Benzoates mixture. The tank is then filled, leaving 20-30 cm empty space at the top, with grape pulp and other ingredients. To prevent the pulp from rising to the top, a stainless steel perforated pressing device is placed, and the tank's lid is closed. During the first 1-2 weeks of fermentation, the mixture is homogenized by taking liquid from the bottom tap daily and pouring it from the top. After fermenting for 4-5 weeks at 20-22°C, the liquid is extracted, and the pulp is pressed. The pressings and grape pulp juice are mixed in a resting tank. The bottom of this tank is conical, with a tap located 20-30 cm above the base point. The liquid is allowed to rest in the tank for preferably 2-3 weeks at temperatures below 15°C, during which the turbidity settles to the bottom. The clear liquid obtained from the tap is called hardaliye. It is bottled and stored or presented for consumption in a cold environment if possible (5-10°C). The hardaliye produced in this way becomes a non-alcoholic grape product with a mild, burning taste and a pleasant aroma. When stored under conditions of 4-5°C, the shelf life of hardaliye is at most 1 year.