Grey Goose Vodka

Leave it to the French to make art from wheat.

Ah, the French and their croissants. And their Wines, and their Champagne, and their Cognac. (The list goes on, of course.) You could probably spend a year in every one of their gastronomy regions and it still wouldn't be enough to taste everything. (We would happily take on that challenge, though.) Well, it was in the Cognac region where François Thibault, Maître de Chais or Cellar Master, worked hard for decades to obtain his precious Cognac making experience. And it was also in that very same spot where he designed the unique production process for the one and only Grey Goose Vodka. According to him, the process is so thought through precisely thanks to his Cognac making skills.

Made from the same highest-grade wheat found in the finest French pastries, soft winter wheat is sourced from local farms in the Picardy region. It is then transferred to the Cognac region where artisan spring water from Gensac, naturally filtered through limestone, is added to the mix. The Spirit is distilled only once, in a continuous column distillation process, to preserve the natural flavors. A field to bottle approach, incorporating the best from the French soil. And there is no machinery to oversee this process, but rather the keen eye of French Spirit experts. We have to admit, this is one of the creamiest Vodkas we've ever tasted.