Traditional Turkish Raspberry Liqueur PRODUCT DESCRIPTION: The product is a distilled alcoholic beverage with the characteristic taste, color, and aroma of raspberry (red mulberry) fruit, obtained by directly processing the extract, known as "macerate," derived from raspberry grown in Turkey. The process involves macerating the raspberry extract in agricultural-origin ethyl alcohol for three months without the use of any flavors or essences. After filtration, the resulting "Raspberry Infusion" is mixed with "simple syrup," "agricultural-origin rectified ethyl alcohol," and "demineralized water." The alcohol content is adjusted to approximately 25% by volume, and the mixture is rested and filtered for a minimum of 30 days. The final product is a distilled alcoholic beverage that carries the characteristics of raspberry in terms of taste, color, and aroma. Chemical Properties of the Product: The traditional Turkish Raspberry Liqueur derives its acidity from the fruit, with an acidity level of around 3000 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: Raspberry Infusion: Produced from the maceration of raspberry fruit extract without using any flavors or essences, resulting in a raw material obtained by processing and filtering the macerate. Approximately 144 kg of raspberry fruit is used for 100 liters of 100% alcohol in the production of infusion, with an infusion alcohol ratio of 50%. 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%. DISTINCTIVE FEATURE OF THE PRODUCT: The distinguishing feature of the product is its use of natural raspberry infusion derived directly from the fruit itself, without the use of raspberry flavors and essences. This production method is specific to Turkey. SUGAR SYRUP (Approximately 6970% by weight):Prepared by mixing refined white sugar with water and then boiling it with steam in the Sugar Syrup Preparation Tank, followed by cooling. The mixture ratio of sugar syrup in the liqueur is 16%, equivalent to approximately 15 kg of sugar. Demineralized Water: Water obtained by softening raw water through sand and resin filters, followed by the application of reverse osmosis. The mixture ratio of demineralized water in the liqueur is 17%. Physical Properties of the Product: As it is produced naturally, it embodies the taste, aroma, and color of the fruit. Therefore, it is typically dark red and clear with the distinctive taste and aroma of raspberry. The traditional Turkish Raspberry Liqueur adheres to the Turkish Food Codex Distilled Alcoholic Beverages Regulation and relevant national legislation within the country. For international sales, it is defined and produced according to applicable standards in international trade. The definition and production will be adjusted in accordance with any changes in standards and regulations.