Ciroc Vodka

Cîroc is made from grapes, and almost no other vodka is. The name is a portmanteau of the French cime (peak) and roche (rock), for the high-altitude vineyards of Gaillac in southwest France where Mauzac Blanc grows; those grapes and Ugni Blanc from the Cognac region are cold-fermented into a wine — it takes about four bottles of wine to make one bottle of vodka — then distilled four times in a column and a fifth time in a traditional copper pot still by Jean-Sébastien Robicquet, whose family has farmed the Charente for five centuries, at Maison Villevert. Launched in 2003, it became a global phenomenon through a 2007 marketing partnership with Sean Combs that ended in 2024, leaving Diageo as sole owner. Bottled at 40% ABV. The grape base is what you taste: expect a clean nose with a faint, fresh-fruit sweetness no grain vodka has, opening into a smooth, silky, slightly rounder palate with a whisper of citrus and white grape, finishing crisp and clean with almost no burn. Honest note: purists sometimes call it too soft and too sweet to be a serious vodka; that softness is exactly why it dominates the club and cocktail market. For a Martini with a twist, a French-style vodka soda, a Cosmopolitan, or the base of the brand's eleven flavors, it's the ultra-premium that started the grape-vodka category. The frosted bottle with the blue cap is a fixture of every VIP table.

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