A Grey Goose Interpretation

When someone asks how vodka is made we all know and laugh at the answer because it’s potatoes (they really do come up a lot in history). More often than not, that’s the right answer, but not this time. Grey Goose interpreted by Ducasse brought on a new taste through the collaborative efforts of the Grey Goose Cellar Master, François Thibault and Michelin-starred chef, Alain Ducasse. The two share a passion for French ingredients and gastronomy as well as a dedication to making new and exquisite flavor profiles. The result is a vodka like no other made with toasted French wheat.

The single-origin soft winter wheat is toasted in three different batches – light, medium and dark – and is then blended together to create this incredibly complex spirit. Because of its unique profile, it is the first Vodka Gastronomique that will take you on a sensory journey. The result of the utilization of three different batches is beautiful layers that slowly unfold and are drawn out by the soft, smooth finish. The light heat gives off notes of toffee and almonds, the medium is very vanilla and floral and the strong heat is rich and dark with espresso and chocolate. The balanced and thrilling flavors will set your vodka bar pretty high. The perfect serve is with 1-3 dashes of chocolate bitters just in time for the holidays. This is not just vodka; this is a work of art.

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