The bread-wine is then distilled into spirit using a five step process. The fermentation takes place continuously over six cascading tanks, producing a 20-proof beer. The wheat sold to Grey Goose is categorized as "superior bread-making wheat", and wheat that is soft as opposed to hard.Įnzymes are used to break down the carbohydrates into fermentable sugars. The wheat used in Grey Goose is soft winter wheat, sown in October and harvested in August, which provides it with four additional months of growth in comparison to summer wheat. Distilled in the same region, north and east of Paris, the distillate is then sent to Cognac, France, where it is blended with spring water and bottled. The wheat used in the creation of Grey Goose vodka is grown in Picardy, France.
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