Grey Goose & French Wheat

Julie talks with Grey Goose Maitre De Chai Francois Thibault and Global Brand Ambassador Dimi Lezinska about the use of French Wheat and the difference it makes For more like this visit: www.legourmet.tv Distributed by Tubemogul.

Female: What flavors does that bring to Grey Goose being from wheat? Dimi Lezinska: [Foreign Language] Francois Thibault: [Foreign Language] Dimi Lezinska: So what’s really important to start with is that the climate and the salt, you know, because that will lead you it just very strongly give to the wheat a fantastic quality type of starch which is eventually what Francois is looking for. Francois Thibault: [Foreign Language] Dimi Lezinska: So from here and once it will have this starch so we have enzyme and yeast that that eventually convert the starch into alcohol. Okay, this is kind of the growing stages. But, you know, what I was saying is just literally in order to make you connect with that. Have you been to Paris? Female: No. Dimi Lezinska: You’ve never been to Paris? Female: No, sadly no. Dimi Lezinska: You never had French pastries? Female: Not in Paris no. Dimi Lezinska: You never have? Female: No, it is sad, perhaps one day. Dimi Lezinska: If you go to Paris, this is where you know and you try one of those fantastic pastries and breads, you’ll totally understand the quality. Female: But the wheat. Dimi Lezinska: Exactly, it comes from there it comes from there. Francois Thibault: [Foreign Language] Dimi Lezinska: So if you look at the flavors of Grey Goose, and how it comes to be is starting now with the quality of the wheat and the starch. It’s, how do you call it? It’s transformed within the fermentation which is the second part and then it’s really is concentrated through the distillation. That is the heart of Grey Goose. Francois Thibault: [Foreign Language] Dimi Lezinska: So when you look Grey Goose and how great it becomes to be, eventually on the distillation part I mean its really, we’re not going to go to technical over here but it’s really to concentrate the quality of the wheat. We know it’s good the biggest pastry chefs they use it, Francois and I all know it. They all use it so we know it’s good. And it specifically create the aromas and the flavors that are specific to Grey Goose. Okay and this is really important because this heart and this is eventually what gives your Grey Goose. So from here and Francois being from Cognac and then applied his knowledge, you know, to eventually get that result. Francois Thibault: [Foreign Language] Dimi Lezinska: Francois’ objective from Cognac was to have a spirit in which on the palette is just there, has a beautiful curve. So when it comes up, it’s soft and gentle up and sips in your palette and has very, very long finish. And still delivering some fantastic aroma. You perceive a certain buttery and almond flavor towards the end which is very strongly, the characters of the wheat. You have this certain kind of flour aspect as well which is all there. So Francois really wanted those flavors that are within the wheat to express themselves on your palette.