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Information Grey Goose Restaurant & Bar

"As a maitre de chai, i developed a deep knowledge and appreciation for the craftsmanship involved in creating the finest quality spirits"


- François Thibault -


When François Thibault, a cognac maître de chai - ‘cellar master’ - announced that he intended to use his considerable spirits-making skills to create vodka, people in the region were skeptical.


Today, Grey Goose is enjoyed around the world.


From field to bottle, François Thibault oversees every step in the creation of Grey Goose, from selecting the finest ingredients to designing a process which ensures that their natural characteristics are captured in the final spirit.


Grey Goose is distilled only once using a continuous-column distillation process, which ensures the quality of the wheat remains.

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