Traditional Turkish Rose Liqueur PRODUCT DESCRIPTION: The product is a distilled alcoholic beverage with the characteristic taste, color, and aroma of the "Kızanlık Rose" obtained from the Isparta Region. It is produced by macerating the rose petals to extract "rose water" or "rose hydrosol." Afterward, it is blended with "simple syrup," "agriculturalorigin rectified ethyl alcohol," "food coloring" for added color, 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 embodies the characteristics of the rose in terms of color and aroma. Chemical Properties of the Product: The traditional Turkish Rose Liqueur derives its acidity from rose water, 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: Rose Water: Obtained by distilling the rose petals, also known as rose hydrosol, which is filtered twice after extracting rose oil. The mixture ratio of rose water in the liqueur is 5%. 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 26%. Demineralized Water: Water obtained by passing raw water through sand and resin filters, followed by a reverse osmosis system to soften it. The mixture ratio of demineralized water in the liqueur is 52%. Food Coloring: Red food coloring (E124) used to give the rose liqueur its color. 1g of red food coloring is used for every 100 liters of liqueur production.Physical Properties of the Product: It contains the fragrance of the used rose water. Therefore, it is pinkcolored, clear, and has a taste and aroma specific to the Kızanlık Rose.The traditional Turkish Rose 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 the applicable standards in international trade. The definition and production will be adjusted in accordance with any changes in standards and regulations. PRODUCTION AREA: The product can be produced in any region within the borders of the Republic of Turkey where conditions and facilities permit. PRODUCTION METHOD: The production of traditional Turkish Rose Liqueur is carried out entirely in a hygienic environment and without manual handling. The production process can be summarized under the following main headings: 1. Mixing rose water with agriculturalorigin rectified ethyl alcohol, simple syrup, demineralized water, and food coloring. 2. Adjustment of alcohol content. 3. Sensory and analytical property control. 4. Resting. 5. Filtration and bottling. The rose water to be used in the production of traditional Turkish Rose Liqueur is checked before being mixed with agriculturalorigin rectified ethyl alcohol, simple syrup, food coloring, and demineralized water. The mixture is then adjusted to the desired alcohol content, which is 25% by volume.At this stage, a sample is taken from the Liqueur Production Tank for sensory and analytical property control. The resulting mixture is rested for a minimum of 30 days, followed by filtration and bottling.