Traditional Turkish Sour Cherry LiqueurGeographically Indicated Products in Turkey

PRODUCT DESCRIPTION:

The product is a distilled alcoholic beverage with the characteristic taste, color, and aroma of cherries, obtained by directly processing cherries grown in Turkey. The process involves the maceration of cherries in agriculturalorigin ethyl alcohol for three months without the use of any flavors or essences. After filtration, the resulting "Cherry Infusion" is mixed with "simple syrup," "agriculturalorigin rectified ethyl alcohol," and "demineralized water." The alcohol content is adjusted to approximately 32% by volume, flavored with cloves, and the mixture is rested and filtered for a minimum of 20 days. The final product is a distilled alcoholic beverage that captures the essence of cherries.

Chemical Properties of the Product:
The traditional Turkish Cherry Liqueur derives its acidity from the fruit, with an acidity level of around 2000 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:

Cherry Infusion:
Produced from the maceration of cherry fruit without using any flavors or essences, resulting in a raw material obtained by processing and filtering the macerate. Approximately 267 kg of cherry fruit is used for 100 liters of 100% alcohol in the production of infusion, with an infusion alcohol ratio of 31%. The mixture ratio of infusion in the liqueur is 55%.

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 15.6%.

The distinguishing feature of the product is its use of natural cherry infusion derived directly from the fruit itself, without the use of cherry flavors and essences. This production method is specific to Turkey.