After its discovery in the sixteenth century, “Eau de Cologne” or “Cologne” reached the Ottoman lands during the reign of Abdülhamit II (1876 – 1909). Consequently, Cologne has dethroned rose water. The Ottomans mixed it with rosemary, orange, bergamot and lemon, and dipped it on sugar as a relief for stomach upsets.
Traditional Cologne is produced through a relatively simple process. The main ingredients are ethyl alcohol, water and fragrance. The alcohol used in Cologne is specially produced through fermentation of sugary or starchy substances such as grapes, potatoes, reeds, corn, barley and molasses. Before the production of Cologne, the ethyl alcohol is mixed with distilled water until it reaches the desired levels, which are determined through an alcoholmeter.