Grey Goose Vodka

GREY GOOSE WAS THE FIRST VODKA BUILT FROM THE GROUND UP IN ORDER TO EXPRESS THE TRUE ESSENCE OF FLAVOUR AND CHARACTER OF ITS INGREDIENTS, RATHER THAN REMOVE THEM. THIS BREAK FROM CONVENTION IS AT THE HEART OF GREY GOOSE AND STEMS FROM ONE MAN’S PERSONAL COMMITMENT TO MAKING TRULY EXCEPTIONAL VODKA, WITH A QUALITY AND TASTE UNLIKE ANYTHING THAT HAS BEEN CREATED BEFORE.

EXPRESSED IN EVERY BOTTLE IS THE essence of the finest ingredients from France; soft winter wheat from Picardy and surrounding regions, plus pure spring water from Gensac in the Cognac region, nurtured, isolated and captured from field to bottle in an exclusive process designed and controlled by the extraordinary skills and passionate commitment of the brands Maître de Chai.

In the mid-1990s Sidney Frank recognised an opportunity. The dominant vodka brands of the time were characterised by cold neutrality and did not deliver the sense of quality and craftsmanship, the emotional depth, or the distinctive character that people nowadays demand.

Sidney instinctively knew that the time was right to elevate vodka to a new standard. In a break with established wisdom, he didn’t look to the usual Northern or Eastern European sources of vodka production for the home of his new spirit, heading instead to France, a country which, as Sidney liked to say, “Has the best of everything.”

To realise his vision he needed a partner, a spirits expert of equal determination and brilliance, someone with all the traditional skills and French cultural expertise, but with a modern perspective on how to create the finest spirits.

MAITRE DE CHAI, FRANCOIS THIBAULT

The expert Sidney Frank chose was Francois Thibault, a Maitre de Chai working in Cognac. Francois was already producing a range of fine cognacs and brandies for Sidney Frank Importing, such as H. Mounier Principe Hubert de Polignac and Jacques Cardin VSOP, using his highly developed local knowledge and traditional skills, but by also indulging his fascination for innovation and experimentation.

Sidney was convinced that Francois had the ability and, crucially, the vision to create a new and elevated incarnation of vodka, a spirit of a truly exceptional quality.

Francois grew up in the heart of Cognac and was immersed in all aspects of the wine and spirit industry, developing his technical knowledge and passion, through two years of study in Burgundy and a degree in Oenology at the University of Bordeaux.

OPPOSITE: Grey Goose Original.

ABOVE: Ble Panifiable Superieur

The role of the Maitre de Chai has been developed over the years to include responsibility for almost every aspect of the spirit’s production. In particular, it involves personally tasting and blending the numerous eaux de vie of different origins and ages to create the unique, yet consistent, character, aroma and taste that is expected from each individual cognac house. His rigorous training has enabled Francois to develop this particularly vital ability to an extraordinary degree.

Sidney Frank’s challenge to Francois was to set a new quality standard for vodka. To do this would require not just a revision of traditional vodka production methods, but also a relentless attention to every aspect of the process, from the growing of the wheat to the final seal of the bottle, in a dedicated pursuit of excellence.

It was the start of an incredible journey for Francois and the catalyst for an entirely new level of expression within the vodka category.

For his base ingredient Francois sought to find the best possible wheat grain, a specific type of wheat grown in a very particular region of France to exacting standards and consequently imbued with a remarkable flavour that could not be found anywhere else.

In Francois’ opinion it is soft winter wheat that produces the finest, sweetest-tasting spirit. Soft winter wheat is sown in the autumn and harvested nine months later in mid-summer. As a result of its extended growing season it has the ideal balance of starch, gluten and minerals, that when milled produces a superior flour.

The wheat used to make Grey Goose belongs to the finest category; Ble Panifiable Superieur, the only type that is considered good enough for the traditional bread and patisserie that France is famous for.

Francois’ choice of wheat is grown in and around Picardy, a region known as the ‘Breadbasket of France’.

To ensure that the quality specifications laid down by Francois are consistently met on an ongoing basis, the wheat used to make Grey Goose is supplied exclusively by three local farming co-operatives.

For the creation of Grey Goose, Francois examined in meticulous detail every element of production, from field to bottle, in order to isolate and capture the delicate essence that he recognised in the superior soft winter wheat. The key stages in the process are called: Milling, Saccharification, Fermentation, Distillation and Blending, but it is how he manages each one that makes the difference.

Grey Goose Vodka is distilled using a five step continuous process in columns made of stainless steel and copper, in which each column performs a distinctive function.

Francois’ approach to the distillation process is very different to the majority of vodka producers. He is not simply using his raw material as a source of fermentable

The master at work – Maitre de Chai Francois Thibault inspects the quality of the wheat.

sugars to create alcohol that he can distil out to absolute neutrality. Instead he precisely controls the particular combination of the interlinked columns in a process of selective reduction to isolate and capture the essential character that he identified in the wheat.

This requires the careful balancing and constant monitoring of a multitude of different variables, and a finely tuned interaction between state-of-the-art technology and traditional human skills and experience.

Francois has also been busy producing GREY GOOSE VX: Vodka Exceptionelle. The latest addition to the GREY GOOSE family, VX is made from an infusion of GREY GOOSE Vodka (95%) and a precious hint of Cognac (5%), bringing its essence of white flowers, peach and the mild flavours of wild honey to the remarkable character of GREY GOOSE Original. This new release will be available in leading nightclubs, bars, highend retail and global travel retail. According to Francois, “GREY GOOSE VX naturally compliments GREY GOOSE Original as an ultra-premium and disruptive alternative for the late night, up-tempo occasion.” ❧

Tasting notes

GREY GOOSE VODKA

Appearance: Clear

Aroma: Clean and lively with subtle green apple, white blossom from orchard fruits such as apple and pear, light citrus, dried pear, soft anise and hints of almond cream

Flavour: Sweet, creamy and harmonious, with richness of almond, sweet warm apple, lemon balm, green capsicum and cool anise at the finish

Signature serves

GREY GOOSE CLASSIC DRY MARTINI

Glass: Martini

Ingredients: 50ml chilled Grey Goose Vodka 10ml chilled Noilly Prat Dry 1 dash orange bitters (optional)

Garnish: Grey Goose skewer and olive

Method: Stir slowly and deliberately for 30 seconds.Strain with a julep strainer into a well-chilled martini glass. Cut two long strips of lemon zest; use one to rim the glass and place into the drink, and the second to scent the stem with fresh citrus oil

GREY GOOSE ESPRESSO MARTINI

Glass: Martini

Ingredients: 30ml Grey Goose Vodka 30ml De Kuyper Crème de Café 30ml Fresh espresso coffee

Garnish: Three coffee beans

Method: Pour all ingredients into a cocktail shaker Shake hard to create creamy foam layer Double strain into chilled glass Garnish with three coffee beans GREY GOOSE LE GRAND FIZZ

Glass: Wine glass

Ingredients: 45ml Grey Goose Vodka 30ml St-Germain 15ml Fresh lime 60ml Soda water

Garnish: Lime wedge and Grey Goose stirrer

Method: Build ingredients into wine glass with lots of ice. Stir and garnish with fresh lime wedges