French wheat is renowned for its quality – and the best wheat in France is grown in Picardy.Īll the wheat used in making Grey Goose comes from fields within 30 miles of the distillery. Even in the potato-rich countries of eastern Europe, wheat is the number one ingredient in its vodka – making wheat provenance of crucial importance. Grey Goose uses just two ingredients: spring water from Grey Goose’s own well in Gensac-la-Pallue, Cognac and soft winter wheat from Picardy. “From simplicity and quality,” he says sagely, “comes incredible complexity.” “If this wheat is good enough for French bread, then it is good enough for Grey Goose,” says François Thibault, the man who drew on his 25 years of wine and cognac-making expertise, knowledge of French culinary values such as quality and provenance, and a touch of inspiration, to create Grey Goose French Vodka. Some of this wheat, however, is destined to be fermented – not baked. It retains consistent quality year after year, earning Picardy the nickname “the breadbasket of France”. Sown in autumn, this soft winter wheat matures over nine months. The oceanic climate – mild, wet and windy – ensures perfect wheat without irrigation. Stretching from the Parisian suburbs to the vineyards of Champagne, Picardy is a flat, low region dotted with medieval churches and pastel-hued resort towns.
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