All about making whisky
This new offering from Grey Goose is the fruit of an unprecedented collaboration between two French gastronomy enthusiasts: the three-starred Michelin chef Alain Ducasse and François Thibault, cellar master for Grey Goose. Both men wanted to create new experiences for the palate. Both Alain Ducasse and François Thibault have experience with roasting, the former with coffee and the latter with cognac: they decided to combine their shared expertise. The result is a vodka made from a blend of three batches of tender wheat, each roasted separately at different intensity levels.
The Edradour distillery is known most of all for the individual style of its single malt, which is exported throughout the world. Interestingly, the distillery’s owner Andrew Symington, has begun working on special finishes, each one more innovative than the last (Burgundy, Chardonnay, Châteauneuf-du-pape, Madeira, Moscatel, Port, Sassicia, Tokaji, etc.), with these new releases revolutionising the distillery’s somewhat outdated image. Under the directorship of Iain Henderson, the former director of Laphraoig, at the end of 2002 Edradour began producing a second, very peaty, single malt called Ballechin, the name of a former distillery in the region. Find out more
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