Friday, 30 July 2010

Ciroc Vodka: A Rapper's Delight.

Ciroc is a so-called ‘super premium’ French vodka derived from snap frost grapes rather than the traditional corn, sorghum, rye, wheat or potatoes. The juice of Mauzac Blanc grapes from Gaillac, and Ugni Blanc grapes from Cognac  is extracted and cold fermented before a lengthy distillation process can begin. The Mauzac Blanc grapes are four-times distilled in traditional copper-pot stills, whilst the Ugni Blanc enjoy their distillation in steel column stills. The combination of the two is then distilled once more in copper stills which the manufacturers insist give Ciroc it’s distinctively smooth finish. I thought this a ridiculously drawn out process for a vodka, but having tasted Ciroc, I make them right.

The vodka is very lemony in the mouth, with an almost liquorice after taste. The light smooth finish and fresh character make it a delightful drink for sipping over ice. There was none of the ‘burn’ associated with other vodkas I might mention, and amazingly, no hangover! Perhaps I’ve finally found my perfect drink?

The aspect of Ciroc which all of my friends were most aware was not (surprisingly) the laborious distillation process, but its association with Sean Combs (or Diddy/P. Diddy/ Puff Daddy/ Puffy) which has seen the rapper and business impresario promoting the brand since 2007. Rather than a regular endorsement contract, Comb’s company Sean Combs Enterprises will take a 50% share of the profits, which could amount to over $100 million over the course of the deal.

I was curious about the ‘snap frost’ grapes touted on the bottle as the distinguishing factor that marks Ciroc apart from its competitors. They appear to be grapes harvested after the first frost, like those used in the production of eiswein in which the grapes are frozen on the vine, leaving the sugars to concentrate resulting in a sweet wine balanced with high acidity. Ciroc is definitely a sweet vodka, and would combine well with any citrus-based mixers to draw out the acidic undertones.

Oringinally published at The Culinary Guide.

No comments:

Post a Comment