The production of Grey Goose is very important, as it contributes greatly to the vodka's most distinctive flavor. It is a five-step process, being with fermentation of premium grain in copper pot stills. The product is soon blended with water naturally purified through champagne limestone harvested from the Genté Springs of Cognac, France. The purpose of this highly involved process is to provide the drinker with the smoothest drink possible, while the stones also give the vodka a flavor all its own.

To start the tasting, I noticed that Grey Goose is quite smooth, but not excessively so. It has a pleasant bite that reminds you that you're drinking vodka, and that the liquor is 80 proof(the traditional number for most super-premium vodkas). The taste has a strong mineral flavor to it, balanced with the slightly sweet presence of citrus notes and the tiniest hint of bitter chocolate. It is a complex, almost ethereal flavor that makes Grey Goose so popular. You can never quite put your hands upon what makes the taste so perfect, and that temptation only piques your appetite for more; there is the thrill of the hunt in this bottle...

The aroma wafting out of the poured glass is a hybrid of mineral and floral, owing to the presence of champagne limestone, and it relatively delicate for a vodka.

Serving Suggestion:
Because of the complexity of its own flavor, Grey Goose vodka is in theory served best alone or on ice, so that the drinker can fully appreciate the depth of its character. For those of us looking for a slower drink(vodka on the rocks will get you in trouble quickly), I would recommend something that accentuates the citrus and floral notes of the vodka. My best recommendations are a simple vodka martini, served dry of course, or a dry vodka gimlet, both of which leave the Grey Goose enough room to properly breath and express itself. Any such "monster mixes" as Long Island Ice Teas and Bloody Marys are a waste of this quality vodka, like using a bomb to kill an ant...

As for the proper cuisine to accompany the vodka, or vice versa, I find that of course everything goes well. The food that most appreciates the particular Grey Goose flavor, in my opinion, is seafood. I had a glass on the rocks with my last sushi dinner, and the relationship between them was extraordinary. The delicate flavors of both items perfectly complement each other...a combination not to miss!