A litre and a half changes the shape of an evening. Nobody counts glasses, and nobody has to go digging in a cupboard for a fresh bottle halfway through. The geese also get room to spread across a surface where you can actually see them.
Expert description
Grey Goose is a French Vodka made from soft winter wheat, bottled at 40% in a 150 cl bottle.
The water is the half of the recipe that rarely gets told properly. It comes from a well in Gensac-la-Pallue, a small town in the Cognac region, where it rises from an aquifer beneath the building itself. On the way up through the limestone it is filtered naturally, and it is collected fresh at the source without further treatment.
That water is precisely why blending and bottling happen in Cognac rather than in Picardie, where the wheat grows. The spirit is brought to Gensac and taken down to strength with the spring water, and only then does it go into glass. The whole chain stays inside French borders.
At this size it becomes a different sort of bottle to handle. Full, it wants two hands, and in return it stretches across a whole evening of drinks built for the table rather than for single glasses. The soft wheat character takes citrus, bubbles and elderflower without disappearing.
Tasting notes
Nose
Soft grain and pale marzipan, with a floral note and a breath of freshly peeled lemon over the top.
Palate
Round and full. The wheat settles as mild sweetness mid tongue, followed by a discreet nutty note and a stroke of pepper.
Finish
Soft and medium. It dries out slowly and leaves a cool, mineral impression behind.
Specifications
Name: Grey Goose
Producer: Grey Goose
Region/Country: Picardie and Cognac, France
Type: French Vodka
ABV: 40%
Size: 150 CL
Distillation method: Single distilled in a continuous column
Serving suggestion: In a Le Grand Fizz with elderflower liqueur, lime and sparkling water, served in large wine glasses for the whole table.
Flavour profile
Round · Soft · Nutty · Cool
Did you know?
The man who put the recipe together was François Thibault, a maître de chai from Cognac. He had worked with brandy all his life and had never made vodka, and he approached the job like a cellar master: choose the raw material, touch it as little as possible and let the water decide the rest.
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