For, you see, it’s only a high quality fine vodka such as Grey Goose that will drip down slowly. He then pointed out the wavy marks that we would see along our glasses, and to watch how fast the droplets would run down the glass. To begin, Ludovic poured each of us an ounce of Grey Goose Cherry Noir into a champagne flute and then instructed us to agitate the liquid by moving it in circular motions. The afternoon was hosted by Grey Goose global brand ambassador, Ludovic Miazga (one of London, UK’s best-loved bartenders) who shared with us tips on how to properly taste a vodka, and, of course, what makes the Grey Goose Cherry Noir so special. Normally I’m not one for flavoured vodkas, but, knowing the Grey Goose standard of excellence, there was no way I was going to pass up learning about their latest concoction. This week I had the pleasure of attending a very intimate and private lunch-hour tasting in a suite at the Thompson Hotel for the new Grey Goose Cherry Noir.
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