I was talking to you some time ago about French vodka with Veuve Capet and I’m setting the table again with Grey Goose. This vodka has its roots in Picardy, where the wheat used to make it grows tenderly. But it is not only Picardy, it is also Charentaise because it is produced in Gensac-La-Pallue in the Cognac region.
To fully understand Grey Goose’s DNA, it is important to know that if it is so good, it is primarily because the ingredients used to make it are of the highest quality. Wheat, for example, is what is called winter wheat that grows in Picardy. It is simply the best wheat (called “superior bread wheat”) that is also used in the best French breads and pastries. Last but not least, the production of this wheat makes the region’s activity run smoothly because three local cooperative farms take care of its development.
This wheat is then sent to a mill and distillery dedicated to Grey Goose where it is transformed into strong alcohol. But the path of this vodka does not stop there, quite the contrary. It is in Charente that the magic takes place once again via the know-how of the cellar master François Thibault and his teams. As with all self-respecting spirits, water is particularly important and it is the water of Gensac-La-Pallue that makes the difference. This water is filtered through 150 meters of limestone rock which gives it an indescribable purity and allows Grey Goose to have an inimitable taste. This beautiful video will explain many things to you and we will meet afterwards to talk about cocktails.
Grey Goose vodka can be enjoyed on its own, on the rocks or in cocktails. That’s often how you get to know vodka; cocktails allow you to approach the product in different ways and thus to know what you prefer. I was able to test the pure Grey Goose and therefore in cocktails. Pure, it has very round aromas and a sweet taste that caresses the palate. It heats the esophagus, but does not burn it, which is a sign that it is a high quality spirit. On the nose it is very floral with citrus aromas. Its final note is slightly sweet.
As for the cocktails, I was able to appreciate two: one prepared with St-Germain which is an elderberry liqueur and the other with Noilly Prat, a dry vermouth. The first cocktail is therefore sweeter and more feminine, we call it Le Fizz.
To prepare it at home it is very simple: take a shaker and mix Grey Goose, St-Germain and lime juice, put some ice cubes and shake vigorously. Pour into a champagne flute in the freezer and add sparkling water:
- 35ml Grey Goose
- 25ml St-Germain
- 20ml freshly squeezed lime juice
- 75ml sparkling water
For the cocktail at Noilly Prat he is simply called Dirty Martini. As for the previous one, the preparation is simple: pitted, cut and mash two olives, add a touch of brine, ice cubes so that everything is very cold, Noilly Prat and Grey Goose. Then, mix and pass in a Chinese in order to remove a little of the crushed olives but to keep the taste. Add two olives to the glass and serve:
- 35ml Grey Goose
- 25ml Noilly Prat
- 2 olives, pitted and chopped
- 2 whole olives
- 15 ml olive brine
These recipes are simple and you can make them at home. It’s a great way to approach Grey Goose vodka while keeping a festive side. I still advise you to pour 40ml of Grey Goose in an icy glass in order to taste it and fully appreciate all its flavors before mixing it.