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Garnish with a twist of lemon (use any other citrus if you prefer bright flavours), or try olives, capers or even pickled onions if you prefer a slightly salty and savoury taste.‘Get the best out of the very best ingredients,’ believes François Thibault, ‘and let the quality speak for itself.’ Vigorously shake, before straining into a chilled martini cocktail glass. Serves one.Īdd all the ingredients to a cocktail shaker filled with ice. The ultimate expression of sophistication, vodka has nowhere to hide in this simple but effective cocktail. “People should treat themselves to quality more often.” Classic martini cocktail “Don’t just save Grey Goose for rare special occasions,” he says. “Personally, I think a quality vodka is best enjoyed in a martini cocktail, where there are few ingredients and nowhere to hide.”īut although Grey Goose is high-end, Thibault maintains that it is not exclusive. “I wanted to prove that with a thoughtful distillation process, you can reveal the unique aromas of our wheat and even the fermentation,” he says. While Grey Goose is perfect alone, it also elevates any cocktail you make.īy creating a spirit as complex and versatile as Grey Goose, Thibault has dispelled the image of vodka as tasteless mixer fodder. In other vodkas they can, which is a sign of added sugar. The “legs” of the vodka (the pattern that forms on the inside of the glass) have substantial body – and they don’t fall quickly. Swirling the spirit around the glass confirms the quality.
#GREY GOOSE VODKA INGREDIENTS CRACKED#
An aftertaste of cracked black pepper and faint aniseed lingers on the palate. The taste is superbly clean: peppery heat tempered by creamy almond and apple notes. The spirit is crystal clear, with a faint hint of fresh bread and lemon zest on the nose. “I am controlling every single aspect of how the alcohol is transformed and refined,” he says.Īll these aspects – from single-origin ingredients to rigorous final checks – combine to make a vodka that is as French as haute couture and gourmet cuisine. Thibault personally tastes and approves every batch. Over the four-day production process, the spirit is subjected to a staggering 550 quality checks – both human and technical.
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“It introduced me to all the fine ingredients that France has to offer – from waters rich in calcium to the best-tasting wheat,” he says. Thibault had a staunch belief in the quality of French produce, a belief formed by his years of experience in cognac-making. “I saw a gap in the market and wanted to create a real icon,” he says. Seeing the potential, Thibault accepted the challenge. Frank had an audacious plan: to launch the world’s first super-premium vodka in France, even though vodka is traditionally associated with eastern Europe. Having trained as a winemaker, Thibault spent 25 years in cognac-making, rising from apprentice to maître de chai (cellar master), before being approached by the American businessman Sidney Frank. Just as a single-origin coffee allows distinctive characteristics to come to the fore, using a single wheat for Grey Goose enables its uniquely French qualities to shine through. French wheat is renowned for its quality – and the best wheat in France is grown in Picardy.Īll the wheat used in making Grey Goose comes from fields within 30 miles of the distillery. Even in the potato-rich countries of eastern Europe, wheat is the number one ingredient in its vodka – making wheat provenance of crucial importance. Grey Goose uses just two ingredients: spring water from Grey Goose’s own well in Gensac-la-Pallue, Cognac and soft winter wheat from Picardy. “From simplicity and quality,” he says sagely, “comes incredible complexity.” “If this wheat is good enough for French bread, then it is good enough for Grey Goose,” says François Thibault, the man who drew on his 25 years of wine and cognac-making expertise, knowledge of French culinary values such as quality and provenance, and a touch of inspiration, to create Grey Goose French Vodka. Some of this wheat, however, is destined to be fermented – not baked. It retains consistent quality year after year, earning Picardy the nickname “the breadbasket of France”. Sown in autumn, this soft winter wheat matures over nine months. The oceanic climate – mild, wet and windy – ensures perfect wheat without irrigation. Stretching from the Parisian suburbs to the vineyards of Champagne, Picardy is a flat, low region dotted with medieval churches and pastel-hued resort towns.