Ciroc Vodka

Ciroc is a French vodka distilled from grapes rather than grain or potatoes, with ugni blanc, the white grape widely grown in southwest France and best known as the base for cognac, as its primary source. Jean-Sébastien Robicquet created it, and it reached the US market in 2003. At 40% ABV, it sits at the standard strength for vodka, so it works one-for-one in any recipe written for a typical bottling. A grape base changes the character in ways a grain vodka can't match. Spirits made from fruit usually come across softer and a touch rounder on the palate. Expect a faint fruit-driven sweetness and a clean finish, with less of the peppery bite associated with rye or the dry, bready edge of wheat. It is an unflavored vodka, so what you taste is the base spirit and not added essences. Sipped neat, expect a light fruity note at the front, and a finish that is clean and not harsh. That gentler profile suits drinks where the vodka is easy to notice. In a Martini, with a little dry vermouth and a lemon twist, the slight fruit sweetness shows up more than it would with a neutral grain vodka. A Cosmopolitan, with cranberry, lime and orange liqueur, can use it too, since the rounder body helps bridge the tart and sweet elements. A Moscow Mule with ginger beer and lime stays bright, and the soft base doesn't compete with the ginger. For a Bloody Mary, it works as a smooth carrier for tomato, horseradish and spice. In an Espresso Martini, the vodka sits quietly under the coffee and sugar and lets the roasted flavor lead. For serving, keep the bottle in the freezer and pour it well chilled. Cold mutes alcohol heat and brings out the texture of the spirit. A chilled martini glass suits it straight up or in a Martini, and a rocks glass with a large cube or two works for slower sipping. A twist of lemon or a few green grapes is a simple garnish that echoes the base.