Each batch of grey goose vodka begins with soft winter wheat grown on farms in and around the Fertile Picardy region of northern France. Grey Goose maître de chai François Thibault insists on using only the highest-grade wheat—the same wheat used in the finest french breads and pastries. After the wheat grain is fermented and distilled into a high-proof spirit, it travels south to Gensac-La-Pallue, in the cognac arrondissement (region), France, where it is blended with the remarkably pristine spring water found there.
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