Traditional Turkish Apricot Liqueur PRODUCT DESCRIPTION: The product is a distilled alcoholic beverage with the characteristic taste, color, and aroma of apricots, obtained by directly processing apricots grown in Turkey. The process involves the maceration of apricots in agriculturalorigin ethyl alcohol for three months without the use of any flavors or essences. After filtration, the resulting "Apricot Infusion" is mixed with "simple syrup," "agriculturalorigin rectified ethyl alcohol," and "demineralized water." The alcohol content is adjusted to approximately 27% by volume, and the mixture is rested and filtered for a minimum of 30 days. The final product is a distilled alcoholic beverage that captures the essence of apricots. Chemical Properties of the Product: The traditional Turkish Apricot Liqueur derives its acidity from the fruit, with an acidity level of around 100 g per hectoliter in terms of acetic acid. The composition of ingredients used in the production of the beverage per 100 liters is as follows: Apricot Infusion: Produced from the maceration of apricot fruit without using any flavors or essences, resulting in a raw material obtained by processing and filtering the macerate. Approximately 37.5 kg of apricot fruit is used for 100 liters of 100% alcohol in the production of infusion, with an infusion alcohol ratio of 30%. Apricot Seed Alcohol (Apricot Seed Distillate): Obtained from the maceration of apricot seeds in agriculturalorigin ethyl alcohol for 48 hours and subsequent distillation of the entire seeds after drying and cracking during fruit processing. The mixture ratio of Apricot Seed Alcohol in liqueur production is 3%. AgriculturalOrigin Rectified Ethyl Alcohol: Ethyl alcohol obtained through the rectification of agriculturalorigin pure ethyl alcohol. Rectification is the process of separating impurities such as aldehyde, ester, methyl alcohol, high alcohols, etc., based on the principle of different boiling points in distillation columns. The mixture ratio of AgriculturalOrigin Rectified Ethyl Alcohol in the liqueur is 17.4%. The distinguishing feature of the product is its use of natural apricot infusion derived directly from the fruit itself, without the use of apricot flavors and essences. This production method is specific to Turkey.