The origins of GREY GOOSE lie in France
For centuries the most respected experts in spirits distillation have practiced their craft in the region, which is renowned for its luxury foods, wines and spirits.
When François Thibault, a cognac maître de chai – ‘cellar master’ – announced that he intended to use his considerable spirits-making skills to create vodka. People in the region were skeptical. Today, GREY GOOSE is enjoyed around the world.
Crafting the Extraordinary
“As a maitre de chai, I developed a deep knowledge and appreciation for the craftsmanship involved in creating the finest quality spirits” .
François Thibault From field to bottle, François Thibault oversees every step in the creation of GREY GOOSE Vodka.
Selecting the finest ingredients to designing a process which ensures that their natural characteristics are captured in the final spirit. GREY GOOSE Vodka is distilled only once using a continuous-column distillation process, the ensures the quality of the wheat remains.
“Even with today’s advances in technology, there is no machine capable of replicating the human qualities intrinsic to the creation of GREY GOOSE.”
François Thibault Each batch of GREY GOOSE Vodka undergoes more than 550 daily quality control checks including-most importantly-personal tasting and approval by François Thibault.
“Get the best out of the very best ingredients. let the quality speak for itself.”
François Thibault The creation of GREY GOOSE Vodka begins with the finest soft winter wheat grown by three local farming cooperatives.
Situated in the Picardy region of France. Only the highest grade of wheat,’Blé Panifiable Supérieur’-is selected.This is the same grade used in the finest French breads and pastries. The wheat is sent to a dedicated mill and distillery, where it is transformed into a high-proof spirit.
This wheat spirit is then perfectly blended with spring water from an exclusive well in Gensa-La-Pallue, in the Cognac Arrondissement (region), where the water is naturally filtered through limestone.