Grey Goose Interpreted by Ducasse is born out of a pioneering collaborative process between Grey Goose Cellar Master, François Thibault and Michelin-starred chef, Alain Ducasse. Made with toasted French wheat. The single-origin soft winter wheat used to create Grey Goose vodka is toasted in three different batches (light, medium and dark) and then blended together to create Grey Goose Interpreted by Ducasse.
X.O is blended from more than 100 eaux de vie specially selected from the four premier growing areas. Some of the eaux de vie used in the blend have been aging in the Hennessy warehouses since the early part of this century. Rich, full-bodied and complex, X.O combines the spicy aromas of oak and leather with the sweeter essences of flowers and ripe fruit. Well-balanced, the initial flourish is dominated by the powerful suggestion of pepper and rancio, which testify to the long years it has spent being aged. Complex and long-lasting. Traditionally X.O has been enjoyed following a fine meal, however more and more people are discovering the added pleasures of X.O On the Rocks. Simply add one or two ice cubes and a splash of water to release the aromas of the blend.
Martell VSSD focuses on single distilleries, emphasizing the global trend for artisanal production & fair trade. It's the youngest Cognac to be launched by the house, aged for only two years. It has fruity notes of plum, apricot, and lemon confit.
A perfect harmony of luscious fruit aromas and refined wood overtones. A warm copper colour with glints of gold, giving it a uniquely luminous appearance. When a barrel is called Red, a reference to the reddish color of aged wood, it has aged before other eaux-de-vie during at least 2 years up to 8 years, reaching the perfect stage of maturation for both the wood and the spirit. For Martell VSOP aged in Red Barrels, our cellar master selected only these very rare red fine grained oak barrels to age this cognac, highlighting Martell specific ageing style.