THE WONDER AND RARE NATURAL LUXURIES OF THE FRENCH ALPS.

9 Jul

Grey Goose Altius is the latest offering from Grey Goose Vodka. Inspired by the breathtaking French Alps, this unique take on the classic French vodka evokes the awe-inspiring beauty of the mountains with every sip. Drinking Grey Goose Altius is like taking a once-in-a-lifetime trip into opulence; only the most discriminating palates should partake.

Utilising Alpine spring water and winter wheat from Picardie, Grey Goose Altius was made using procedures that were inspired by the amazing, natural effects of high-altitude crystallisation, which occurs at searing glacier temperatures. The vodka is exceptionally smooth. A small batch of Grey Goose has been distilled from winter wheat in France and, for the first time, combined with spring water from the breathtaking French Alps.

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The mountain water at Grey Goose Altius starts its descent from the clouds above Europe's highest mountains and winds its way down into an alkaline aquifer that is as clean as the sky. The silky texture and glacially smooth flavour of Grey Goose Altius are the product of a filtration process that takes place at -24 degrees Celsius after the mix. Palate characteristics of Grey Goose Altius include subtle hints of alpine minerality, smooth green apples, and an unusual earthiness. The Grey Goose Altius bottle and its contents are a tribute to unparalleled artistry and the unyielding force of nature. Each bottle is hand-numbered and features design elements at the top that reflect the majestic mountain range's windswept peaks.

“As the quintessential French vodka, it was an obvious choice for us to draw inspiration for our next great innovation from one of the most admired earthly wonders in the country,” said Grey Goose Master Distiller, Francois Thibault. “For Altius, we worked to develop a liquid with processes reminiscent of the rare phenomena that naturally occurs at the high-altitude temperatures in the Alps to bottle the glacial smoothness that the mountains are admired for.”

In House Editorial Team

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