Vodka is not usually a controversial spirit. But Cîroc caused quite a stir when it launched in 2007, essentially challenging vodka’s definitions. Typically it’s distilled from grain or potatoes, but Cîroc uses grapes as its base.
The spirit of a grape would normally be brandy. Enter the mastery of ex-Cognac impresario Jean-Sébastien Robicquet. Sourcing comes from a blend of white Armagnac grapes grown in the Gaillac region, Ugni Blanc and Mauzac. Some are column distilled for purity, others by the region’s copper still Alembic method, to retain character, fruity quality and weight.
Five distillations and a fastidious blending process, give this body, pert fruit and a refined sleek mouthfeel.
Straight up with tonic or a martini, there’s no marketing ruse here, just bold essential flavour.