The water added during bottling is full of calcium as it comes from a well 500 feet deep below the bottling plant, where the soil is full of limestone. The remaining liquid is then distilled five times in column stills. Instead, continuous fermentation occurs over six cascading tanks. The wheat is milled four times within 24 hours, special enzymes are used to break it down and fermentation is not batch-processed, like in other distilleries.
This is better for distilling according to Thibault. This is a soft wheat as opposed to hard wheat, and this “superior-bread making wheat” is reserved for Grey Goose. So, how is Grey Goose different?įirst off, the wheat sourced from Picardy is that of winter wheat, has 10 months to grow, unlike summer wheat with 6 months. They are then diluted with water to give a bottling strength of 20% abv, the type of water used, will change the liquids' mouthfeel. Many vodkas are then filtered through charcoal to remove undesirable flavors or impurities, whereas Grey Goose like mentioned earlier, is filtered through limestone. The assumption is that the more times it is distilled, the cleaner and smoother it is.Īs the vodka is passed through the still, the ‘heads’ and the ‘tails’ are removed and the ‘heart’ (the part of the distillation found in the middle of each batch) is kept & used for the product, thus the smoothness & purity. By distilling a spirit to such a high strength, little of the character of the base material remains. In order to achieve this, it is often distilled at least three, some even five (like Grey Goose) times or more. So, how is Vodka Made?īy law, it must be distilled at least 95% - 96% abv. This makes it a vast and varied category of liquor. It can really be made with any grain the producer chooses and unlike some other spirits, can be produced anywhere in the world. The classic raw materials used being wheat, barley and rye and extend to others like potato and even grapes.
Vodka has a wide range of these methods, therefore, a wide range of price brackets exist out there in the marketplace. Typically, the price of an alcohol is a reflection of its processing methods. He claims that the explosive growth (within a few short years) is partly due to it being perceived as a drink of the economic elite - even more so than Rolex or Mercedes Benz. Stanley describes Grey Goose as a preference drink to the Americans he terms as “aspirationals” (i.e., “those who like to act rich”, despite income or wealth and spend larger amounts of money on cliché items). Stanley’s, well-researched book - Stop Acting Rich (2009). We will touch on the unique distilling techniques shortly, however, an interesting perspective is given in the economist, Thomas J. So, we ask, what contributed to the brand’s grandiose success? That same year, the company sold over 1.5 million cases, making it the best-selling premium vodka brand in the United States. The Beverage Testing Institute named Grey Goose the best-tasting vodka in the world in 1998, and in 2004, the company sold to Bacardi for $2.2 billion US dollars. Grey Goose, produced with water derived from the natural springs in Cognac, is filtered through limestone & made from winter wheat grown in Picardy. The intention was to create a luxury vodka brand for the US market. The label was founded in the summer of 1996 by businessman Sidney Frank with his recipe expert (or Maître de Chai) François Thibault, in the French commune of Cognac. If you have ever been to a fancy club, bar or restaurant or even have a swanky friend, it is likely you have heard of the quality Vodka brand Grey Goose - but have you ever wondered what makes it so ‘elite’?
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