Country of Origin: France
Distilled From: 100% Winter Wheat
Tasting Notes: Incredibly smooth with very little burn in the throat, slightly viscous compared to Eastern European styles with hints of Aniseed, Lemon, Coconut and Cream.
Owner: Bacardi Limited
Grey Goose was created by Sidney Frank, and production is controlled by the man who developed the original recipe – François Thibault (A prominent French Maître de Chai (Cellar master)). The aim of Sidney Frank was to create a successful luxury vodka for the American market – which is why he chose a man with expert skills in producing Cognac. The company wanted to differentiate its self from the other, mostly Eastern European styles of vodkas on the market.
The water used to produce Grey Goose is naturally filtered through more than 500ft of Champagne Limestone and the spirit is distilled from a locally grown “superior bread-making wheat (known to create some of the most high-quality bread in France).
In 1998, Grey Goose was named the best-tasting vodka in the world by the BTI (Beverage Tasting Institute) and in 2004, the company was sold to Bacardi Limited for $2.2 billion – and impressively, that year Grey Goose achieved its goal of becoming the best-selling premium vodka brand in the US with yearly sales of more than 1.5 million cases.
The wheat(Soft-Winter Wheat) used to make Grey Goose is grown in Picardy, France. The spirit is distilled in the same area (around Paris) before it is sent to Cognac where it is blended with this very special water and bottled. Due to the climate and terroir of the farms that grow the wheat, it is allowed four additional months of growth compared to Summer Wheat, giving it a certain level of maturity and quality.
Believe it or not, during production, the wheat is produced into a 20 proof (10% UK ABV) beer before it is distilled into a spirit.
There are a few flavoured varieties of Grey Goose including La Poire(Pear), Cherry Noir(Black Cherry), La Vanille(discontinued), Le Citron(Lemon) and Le Melon(Melon) – however the company made a point of not creating too many flavours of the spirit, as the spirit its self is perfectly beautiful to the palate all on its own.