Grey Goose Ducasse is an assemblage of three different toasts of our wheat, expertly conceived by our Cellar Master, Franois Thibault, and French chef, Alain Ducasse (producer). This Grey Goose vodka is crafted using single-origin French wheat from Picardie and natural spring water from Gensac-la-Pallue. The resultant spirit is cut with spring water and bottled and corked. The distillate is sent to a plant in Cognac, France, dedicated to the sole purpose of bottling of Grey Goose. The vodka is also filtered through a copper filtration system in order to infuse the vodka with additional flavor. The water used in the vodka comes from the Gensac-La-Pallue 150 meters below the blending facility in Cognac, which is lined with limestone, providing calcium-rich spring water. The wash is then distilled once into spirit using a five-step process. Enzymes are used to break down the carbohydrates into fermentable sugars, and the fermentation takes place continuously over six cascading tanks. Grey Goose's ingredients are distilled in a facility in the same region. According to Thibault, soft wheat, as opposed to hard wheat, is better for distilling, the four additional months of growth in comparison to summer wheat yields a more durable grain. This wheat, classified as ''superior bread-making wheat, is the only grain used in Grey Goose. The grain is sown in October and Harvested in August. Grey Goose is crafted with locally sourced soft winter wheat grown in Picardy (le grenier bl- the breadbasket of France), a wheat-growing region in France. The water used in production comes from the natural spring, Gensac-La-Pallue, in the Cognac region, filtered through Champagne limestone. The entry for Grey Goose VX follows the nose. As with the base Grey Goose Vodka, the nose on Grey Goose VX is soft and unassertive without any vapors. Franois Thibault, who seamlessly transitioned his skills from cognac to vodka production, oversaw the first vodka ever to be produced in the Matre de Chai tradition. Grey Goose VX (80 proof / 40 ABV,74.99) the nose is clearly different from the base Grey Goose Vodka, with soft cognac notes including honey, raisin, milk chocolate, and shortbread cookie. The original recipe for the vodka was developed by the Matre de Chai for Grey Goose, Franois Thibault, in Cognac, France. Materialized by Sidney Frank, founder and CEO of the company who developed the idea in the summer of 1996 the French brand was sold to Bacardi in 2004.

Grey Goose, one of the most notorious luxury Vodka labels, is produced in France.

Grey goose ducasse