We have full control over the quality from the harvest to bottling, as every step of the manufacturing process of our vodka has definite impact on taste and defines the end result of our craft.” Once harvested at perfect humidity level, it is carefully blended with the purest spring water from the French aquifer. The quality of our wheat is the highest in France and the same one that would be used for the making of bread and pastries. Distilled 6 times for ultimate refinement, Gaison Vodka is the result of the passion and know-how of a multi-awarded French distiller. What they Say: “Our crystal clear Gaison Vodka is produced from the finest French winter wheat. We don’t get to review those though even if the idea of a cucumber/jalapeno vodka sounds delightful. Of course you can also just add one *checks grocery aisle* 7 billion flavored vodkas for similar reasons.
It’s always good to get a nice wheat heavy vodka mostly because it’s application in creamy beverages or even to add character to your other cocktails is assured. We’ll give them this though, they may not have the science down – the agriculture is on point. Things can be distilled twice, 3 times, or 6 or more like this – but as our resident chemist has said ‘distillation columns are not all the same’ and because of that the result is just as much a crapshoot as what you put in, and how you filter it out. This time the outing is a bit all over the place scoring wise due to the fact that we once again can prove that simply distilling something multiple times has almost no bearing on quality.
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