Distilled from fine French grapes, Ciroc is vodka of the highest order. At the heart of this unique vodka are carefully selected grapes grown high in the Gaillac region of France. Ciroc is distilled five times to produce exquisitely smooth vodka. Ciroc is made using fine French grapes. Most other vodkas are produced from common starches such as wheat or potatoes. The grapes in Ciroc are hand-selected, from bunches left on the vine for an extended period of ripening. The juice pressed from Ciroc grapes is cold fermented. Never before has cold-fermentation been used in the making of a luxury vodka. Ciroc is five-times distilled to create a uniquely crisp, clean, smooth taste experience. Ciroc is made exclusively from two types of grapes grown in the centuries-old vineyards of the Gaillac and Cognac regions of France - the Mauzac Blanc and Ugni Blanc. In the Southwest of France, nestled between Roussillon and the Pyrenees in the South and the Gorges of the Tarn in the East, is a small region called Gaillac. It is here, in one of the oldest wine-growing areas in France, that Ciroc gets its true character. Using the perfect combination of traditional 10th century methods established by the Benedictine Monks in the Abbey of St. Michel to preserve the integrity and quality of the region's grapes, and modern technological advances, Mauzac Blanc grapes continue to grow at elevations of just over 300 meters. These elevated vineyards form a microclimate perfect for creating the Mauzac Blanc grapes. These grapes are left on the vine for an extended period of ripening, are harvested at lower temperatures, and are at the heart of Ciroc. These grapes are harvested late in the season after cool air slows their metabolism and makes them firmer and easier to pick. This not only reduces bruising, which has an adverse affect on flavour, but also allows each grape to retain its pure fruit freshness and natural aromas. Furthermore, the subsequent juice contains a higher sugar content and unique body lending to the distinctive elements of Ciroc Vodka. After harvesting, the Mauzac Blanc grapes are sent to temperature-controlled cellars where cold maceration occurs at very low temperatures. While the grapes begin this natural process of pressing, the cold contact between the grape skins and the juice retains all of the vibrant fruit and freshness that is used in the distillation of Ciroc Vodka. Once the grapes have been pressed, the resulting juice is cold-fermented, preserving freshness and extracting a more flavourful combination of the fruit character. These key stages in producing Ciroc specifically occur at cold temperatures to preserve the essence of the grape. Finally, Ciroc is then distilled a total of five times - the fifth time using specially-designed, yet traditional copper pot-still methods, ensuring that it is of the highest quality. It is this process that contributes to the refined citrus-like nose, smooth taste experience and crisp, clean finish that is inherent in Ciroc Vodka. While using labour intensive and expensive techniques, the vineyard manager and the master distiller can ensure that the delicate character of Ciroc will be preserved - from the selection of grapes in the vineyard to the vodka in the glass.
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