Ciroc vodka is distilled exclusively from two fine types of grapes grown in the centuries old vineyards of the Gaillac and Cognac regions of France, the Mauzac Blanc and Ugni Blanc. In southwestern France, nestled between Roussillon and the Pyrenees in the South and the Gorges of the Tarn in the East, there is a small region called Gaillac. It is here, in one of the oldest wine growing areas in France, that Ciroc vodka 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 grapes and modern technological advances. The juice pressed from Ciroc grapes is cold fermented. Never before has cold fermentation been used in the making of a luxury vodka.
Most other vodka 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. 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 aroma, smooth taste experience and crisp, clean finish that is inherent in Ciroc vodka.
