Grey Goose Ducasse is a pioneering collaboration between Grey Goose Cellar Master Franois Thibault and Michelin-starred chef Alain Ducasse French wheat toasted in three different batches to different temperatures before distillation, producing toasted, nut
Grey Goose Ducasse is a pioneering collaboration between Grey Goose Cellar Master Franois Thibault and Michelin-starred chef Alain Ducasse French wheat toasted in three different batches to different temperatures before distillation, producing toasted, nutty, biscuity character alongside the signature Grey Goose smoothness.
Alain Ducasse’s culinary expertise shaped the process: light toast contributes sweet biscuit, medium toast almond and hazelnut, and darker toast a warm nutty complexity. The three batches are distilled separately and blended, giving more aromatic depth than standard Grey Goose. Best enjoyed straight with 13 drops of bitters to open the toasted-wheat complexity, per Ducasse’s own recommendation.
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Alain Ducasse recommended 13 drops of bitters to open the toasted-wheat complexity the bitters’ aromatic compounds interact with the toasted wheat to amplify its nutty, biscuity depth.
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