Grey Goose Vodka an Introduction

Julie talks with Grey Goose Maitre De Chai Francois Thibault and Global Brand Ambassador Dimi Lezinska about what makes this vodka so special. For more like this visit: www.legourmet.tv Distributed by Tubemogul.

Female: Welcome back to Le Gourmet. Today we are here with Dimi, the Brand Ambassador for Grey Goose and Francois Thibault who is the Maitre De Chai of Grey Goose and so I’ll start with the very basic question. Vodka is so popular, tell me about Grey Goose. Dimi Lezinska: [Foreign Language] Francois Thibault: [Foreign Language] Dimi Lezinska: So first is that, initially with Grey Goose you should consider a lot of things but now there’s a lot of inspiration within Grey Goose. Female: Inspiration. Dimi Lezinska: [Foreign Language] Francois Thibault: [Foreign Language] Dimi Lezinska: Inspiration from the perspective that Grey Goose is French and when you look at the epicurean tradition of France now with the cuisine and the history that we have in France in the creating wines, spirits and liqueurs, I think this is what helped Francois develop Grey Goose. Female: Now does it help that you’re making Grey Goose in the Cognac region, is that inspirational as well? Dimi Lezinska: [Foreign Language] Francois Thibault: [Foreign Language] Dimi Lezinska: Very strongly because Francois being native of the Cognac region is what really helped him connecting the Grey Goose to quality. [Foreign Language] Francois Thibault: [Foreign Language] Dimi Lezinska: Francois as a city master from the Cognac region, Maitre De Chai as we call him, a very respected profession and they’re the safe keepers of the traditions of making Cognac. So Francois being doing cognac for all these years, adopted his knowledge, his heritage to making Grey Goose. Female: The Grey Goose is unique in a lot of ways but in one way it’s the use of wheat as your base grain. What does wheat bring to the flavor that some of the other vodkas may not have because they use other types of grain I guess? Dimi Lezinska: [Foreign Language] Francois Thibault: [Foreign Language] Dimi Lezinska: You’re totally right, now this is very strongly what makes the difference with Grey Goose. Francois Thibault: [Foreign Language] Dimi Lezinska: And this comes from the region where Francois you know selected the wheat. Francois says for many, many years, the biggest pastry chefs in whole of France, they go to specific area to gather their wheat. Okay, and that was a very good inspiration for Francois and so Francois went to that region and this is where they get the best wheat available France due to the climate and grain conditions. Francois Thibault: [Foreign Language] Dimi Lezinska: So from there, Francois went to this region and he explored the different types of wheat that they have. Looking at how the protein content, the starch levels, the quality type of the starch and when he was satisfied I mean with one particular type of wheat, this is the one that he selected to eventually go and make Grey Goose. Francois Thibault: [Foreign Language] Dimi Lezinska: So once that Francois have known that type of wheat which is a 100 % French tender wheat, this is where Francois went back to Cognac and this was the whole process of actually just making Grey Goose from the grain of the raw ingredient.