Vefa Bozacisi Brewery, Fatih, İstanbul, Turkey
Hacı Sadık Bey (our grandfather) came to Istanbul from Prizren, Albania, in 1870. In those years he sees that the breakwater is made and sold by the tradesmen of the city, up to 200, in a juicy, brown colored and sour tasty form. At that time, it is called a different method, and the very slight sour flavor of today’s dark-skinned, light-yellow yet fresh fermentation bubbles is the first signature of this brand.
It introduces the decay that the house produces under its own possibilities by circulating winter nights in the palace and its surroundings for six years with the copper bulls carried on its shoulders. Hacı Sadiq Bey, who is expected to be impatient at every corner, is encouraged in the face of increasing demand. In September 1876, Vefa, one of the most inhospitable districts of Istanbul where bureaucrats reside, opened the first official commercial house in the world of boza products in time, with palaceous, aristocratic families and bureaucrats.
The name of the bozacın that is opened in the Vefa district is determined as “Vefa Bozacısı” and this ancestor product is brought to a standard and becomes a profession, ensuring the generation of generations. Mr. Hadji Sadik Bey has produced himself for many years in order to protect the consistency and taste of this special Turkish drink which attracted much attention. In the following years, his son İsmail Hakkı Vefa ‘ The production of boza, which started with Hadji Sadık Bey and continues today with family members of the 4th generation, continues with preserving Turkish standards and traditional taste.
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