Product of: France
A flavour house uses a specially-designed column still to distil the filtered oils twice using a vacuum distillation process - at pressures as much as 1,000 times lower than natural atmospheric pressure. This brings the boiling point down to 60˚C so avoiding the need to use excessive heat which would affect flavour. The distillation separates the orange oil into its various elements and only 20% of these are selected and blended together to produce the essential oil used to flavour Grey Goose.
Review and Tasting
Sampled on 07/12/2015
Pungent, clean fresh mandarin zest with faint floral scents - somewhat akin to a very expensive scented soap or perfume.
Clean and elegant with zesty satsuma orange and a peppery note of grainy vodka.
Orange zest finish with bitter orange notes with cracked black pepper.
Clean, zesty satsuma orange with cracked black peppery spice.