Rose Otto Distillation — Rosa damascena in Isparta

Rosa damascena (Damask rose) is the primary rose species used in rose oil production. The plant originates from the Middle East and was brought to Anatolia during the Ottoman period. Rose cultivation in Isparta was started in the 1880s by Ispartali Muftuzade Ismail Efendi. Today, approximately 30,000 donums of rose gardens exist in Isparta and surrounding areas (Burdur, Afyon). Rosa damascena is a shrubby plant reaching 1-2 meters in height that blooms every year in May-June. Each flower has 30-40 petals. The main components of rose oil are terpene alcohols such as citronellol (34-55%), geraniol (15-22%), and nerol (5-10%). These compounds create the characteristic rose scent.

The rose harvest runs from the second half of May to mid-June — in Isparta this period is approximately 20-30 days. Signs of the right harvest time: flowers have fully opened but petals have not yet begun to fall. Half-open or wilted flowers yield less oil. Harvesting must begin at dawn — around 04:30-05:00 — and be completed by 09:00-10:00 at the latest, before the heat of the sun increases. The reason: as daytime temperature rises, volatile oils evaporate from the petals and oil yield drops by 30-40%. Flowers gathered while still covered in dew have the highest oil content.

Harvesting is done by hand — machines are not used because the petals are very delicate and mechanical damage causes oil loss. Hold the flower by its stem and gently pluck the petals with your fingertips. Some producers pick the flower whole. Place collected petals in cotton cloth sacks or wicker baskets — do not use plastic bags, as heat builds up inside plastic and petals ferment, degrading oil quality. An experienced picker can collect approximately 40-50 kg of petals per day. During harvest season, thousands of seasonal workers are employed in Isparta. Do not crush or compress the petals during collection.

Collected rose petals must be distilled within 12 hours at most — beyond this, enzymatic decomposition begins, volatile oils oxidize, and both oil yield and quality drop significantly. Ideally, distillation should begin within 4-6 hours of harvesting. During transport, do not stack sacks on top of each other — the petals underneath get crushed and early fermentation begins. If transporting by vehicle, use a shaded, ventilated area. Traditionally in Isparta, distilleries are located near rose gardens to minimize transport time. Weigh and record the petals immediately upon arrival at the distillery.

Traditional Isparta rose oil distillation uses a copper alembic. The system consists of three main parts: the cucurbit (lower part where petals and water are placed), the cap with swan neck (upper part that directs steam to the condenser), and the cooling condenser coil (water-cooled spiral tube that liquefies steam). A standard copper alembic has a capacity of 300-500 liters. Before distillation, the alembic must be thoroughly cleaned — residue from previous distillations degrades oil quality. Check all connection points — steam leaks cause yield loss. Seal connection points with flour dough — this is a traditional and effective method.

Put clean water in the bottom of the pot — the water volume should be approximately 3-4 times the weight of the petals (300-400 liters of water for 100 kg of petals). Gently place rose petals by hand on top of the water. Do not compress the petals — they must be loose so steam can circulate between them. Approximately 70-100 kg of petals are loaded into a 300-liter alembic. After loading, place the lid and seal all connection points with flour dough. Connect the swan neck tube to the cooling serpentine. Fill the cooling tank with cold water.

Light the fire under the pot to start heating. In Isparta, wood fire is traditionally used. It takes approximately 45-60 minutes for the water to start boiling. Once boiling begins, adjust the fire intensity — too vigorous boiling damages the petals and causes undesirable compounds in the oil. A moderate, steady boil is ideal. Steam breaks down the cell structure of the petals, releasing volatile oils. These oil molecules rise with the steam, pass through the swan neck tube to the condenser. The first distillation (first water) takes 2-3 hours. Throughout this time, monitor the condenser tank water temperature — if the water warms up, replace with fresh cold water. The temperature of the distillate coming out should not exceed 35 degrees Celsius.

The distillate obtained from the first distillation (first water) contains most of the rose oil and rose water. However, there are also oil components remaining dissolved in the distillate. To recover these, cohobation (second distillation) is performed: re-distill the rose water obtained from the first water. Cohobation increases oil yield by 15-20%. The second distillation takes 1.5-2 hours. Some producers repeat this process a third time. The oil from the second distillation is combined with that from the first. Total distillation time (first water + cohobation) is 4-6 hours.

The distilled liquid from the condenser flows into a Florentine flask (essencier). This special glass or copper vessel allows the oil and water to separate by density difference. Rose oil has a density of 0.848-0.861 g/ml — it is lighter than water, so it collects on the surface. Rose water drains from the bottom of the Florentine flask into a separate container; the thin oil layer on top is the rose oil. This process requires patience — the oil layer can be very thin (only 20-25 ml of rose oil from 100 kg of petals). Use a small glass pipette to collect the oil. Work carefully and slowly to prevent water from mixing with the oil.

Pass the collected raw rose oil through fine-pore filter paper to remove water droplets and particles. Transfer the filtered oil into dark-colored (amber) glass bottles — clear glass causes the oil to degrade from light exposure. Fill the bottles to the top, leaving no air space — oxygen oxidizes the oil. Seal the caps tightly. Store rose oil in a cool (15-20 degrees Celsius), dark place. An interesting property: pure rose oil solidifies below 21 degrees Celsius (freezing point approximately 18-21 degrees Celsius) — this is normal and an indicator of purity. Before use, warm the bottle in the palm of your hand to liquefy the oil again. Properly stored rose oil retains its quality for years.

The rose water (hydrosol) separated from the Florentine flask is a valuable by-product. Rose water contains water-soluble volatile oil compounds and has a delicate rose scent. Traditional Isparta rose water is used in cosmetics, food (Turkish delight, baklava), and traditional medicine. Pour the rose water into clean glass or stainless steel containers. Do not add any additives — pure rose water can be stored in a cool place for 6-12 months. From 1 kg of petals, approximately 1-1.5 liters of rose water is obtained — much more than the oil. Isparta rose water (Isparta gulabirasi) is a geographically registered product.

Perform basic tests to verify the quality of pure rose oil. Freezing test: pure rose oil solidifies at 18-21 degrees Celsius — oil that does not solidify at this temperature is likely impure or adulterated. Density test: density at 20 degrees Celsius should be in the range of 0.848-0.861 g/ml. Color: light yellow to light greenish-yellow. Scent: rich, deep, honey-floral rose scent — a sharp or chemical scent is a sign of adulteration. Paper test: drop a drop of rose oil on white paper — when evaporated, it should not leave a greasy stain (mineral oil adulteration leaves a greasy stain). ISO 9842:2003 standard defines rose oil quality parameters.

Keep detailed records of each distillation batch: amount of petals used (kg), distillation duration, amount of rose oil obtained (ml), amount of rose water (liters), harvest date, and weather conditions. Standard yield: 1 kg (approximately 1,170 ml) of rose oil is obtained from 3,500-4,000 kg of petals. This corresponds to approximately a 0.025-0.030% yield rate. 20-30 ml of rose oil is expected from 100 kg of petals. Yield varies depending on petal quality, harvest timing, distillation technique, and climate conditions. These records provide critical reference for improving yield in future seasons. In Isparta, rose oil prices range from 8,000-15,000 euros per kg — it is one of the most valuable essential oils in the world.