Isparta Rose Water; It is a colorless, clear or slightly cloudy product produced by distillation of the petals of Isparta Rose, registered with number 83 as a geographical indication, with a slight rose scent and a characteristic bitter taste. Isparta Rose Water does not contain any coloring agents. The pH level is between 5.5-7.0, the acidity number is at most 0.4, and the density is 0.995-0.999 at 20ºC. The species used in the production of Isparta Rose Water is Rosa damascena Mill., which is cultivated and known as Isparta Rose. The rose plant grows better in slightly sandy, loamy, silty, deep and well-drained soils with plenty of organic matter. The geographical border of Isparta Rose covers airy, brightly lit lands and has a climate that is dry in spring, has no frost or frost, and has dew during flowering. Especially dew increases the oil yield and efficiency of roses. These climate and soil characteristics of the geographical border positively affect the essential oil yield and quality of Isparta Rose. Isparta Rose flowers should be distilled immediately after harvest. Otherwise, significant losses in essential oil yield and quality occur. For this reason, the production of Isparta Rose Water in factories established in areas close to Isparta Rose fields has a high impact on the quality of the product. The places where the scent molecules are synthesized in Isparta Rose are the epidermis cells in the flower's petals. The aromatic water remaining after the separation of Isparta Rose Oil as a result of the distillation of Isparta Rose flowers collected early every morning (05:00-10:00) during the flowering season between May 5-10 and July 1 is Isparta Rose Water. The essential oil ratio of Isparta Rose Water is at least 0.05%. Approximately 2 tons of Isparta Rose Water is produced after 3-4 tons of fresh flowers are distilled with the water distillation method depending on the collection time and the waiting time in the factory.

Production Method: While flowering in rose gardens starts on May 5-10 in low altitude areas, it ends at the beginning of July in high altitude areas parallel to the increase in altitude. During the flowering period which lasts approximately 40-50 days, flowers are collected by hand one by one from 5 to 10 every morning by breaking them from the bottom of the ovary. The collected fresh rose flowers are put in sacks and transported to rose oil factories to be distilled quickly. The production of rose oil from rose flowers within the geographical border is carried out in two methods: village type and factory (industrial) type. Village type rose oil is produced by water distillation method in simple distillation tanks called alembic. In this method, 15 kg of fresh rose flowers are placed in the alembic and 45 liters of water are added and boiled for two hours. The distillation process is completed by taking 15 liters of distillate. After 3 consecutive distillations, i.e. a total of 45 kg of flowers are processed, the collected 45 liters of distillate are subjected to another distillation in the still. After 15 liters of distillate are taken at the end of the process, the rose oil accumulated in a very thin layer on top is separated. The distillate obtained after the flowers are boiled and the concentrated distillates obtained by re-distilling these distillates are evaluated as Isparta Rose Water. Factory (industrial) type rose oil is produced in large capacity boilers again by water distillation. In rose oil factories, 500 kg of flowers and 1.5 tons of water are put into the boilers. The flower:water ratio is usually 1:3. The flowers are poured onto a grate mounted 10 cm above the bottom so that they do not come into direct contact with the overheated bottom of the boiler. Distillation is started by boiling the water in the boiler with the steam produced in the steam boilers and at the end of the distillation process, which lasts approximately 1.5 - 2 hours, approximately 500 liters of distillate are obtained. The initial boiling temperature should be kept low as the high temperatures applied at the beginning may cause the valuable odor substances in the flowers, which are very volatile, to be lost before condensation even begins. The volatile oils separated from the flower petals by diffusion are dragged along with the water vapor through the pipe located at the top of the boiler and opening to the condenser. The condenser temperature is kept at 35 º C throughout the distillation period. This temperature is important in terms of preventing the solidification of waxy substances. The distillate accumulates in the 500-liter florentine vessel under the condenser. Light green rose oil begins to collect in the glass bell jar of the florentine vessel. The oil obtained as a result of the initial distillation is called ‘first oil’ or ‘flower oil’. The oil under the oil remaining under the first oil in the florentine vessel is pumped into large tanks throughout the day, then the oil under the water is distilled in a 3000-liter stainless steel vessel called the Veronika system, which consists of a steam production unit, distillation column and a double-way cooling tower. After the separation of the "second oil" or "water oil" obtained at the end of the second distillation, the remaining distillate is Isparta Rose Water. Packaged Isparta Rose Water should be stored in a cool environment away from direct sunlight. Packaged Isparta Rose Water is stored in a cool environment away from direct sunlight.