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By Michael Hepworth

Ciroc Snap Frost Vodka stands out from the pack in my opinion, and although there are obviously technical reasons for this, it is just the taste that makes it for me. True there are other top notch Vodka’s out there such as Grey Goose and Idol, but Ciroc certainly stands out at a price of $29.99, so I did some of my own research.  First launched in 2003 in the USA in Atlanta and Miami , the brand was aimed at a sophisticated urban crowd and the marketing seems to have worked. However, this is one product that matches the hype.

I know that Ciroc is imported from France and is made from Mauzac Blanc and Ugni Blanc grapes, but what is the secret of the sweet, crisp and clean taste, making Ciroc perfect for martinis as well. Most or all vodkas are made from wheat or potatoes, but since these grapes are grown in the Cognac and Gaillac regions in centuries old elevated vineyards, or more specifically in the medieval city of Cordes sur Ciel.

It is also recommended that Ciroc is served in a champagne flute so that its distinctive body is held. The key is that the grapes are cold fermented and distilled five times (two more than other premium vodkas), with the final distillation, a very painstaking process using a traditional copper pot method. Since the grapes are picked from the vines in the winter and are usually frozen, the end product is that the liquid is higher in sugar content, giving Ciroc that unique sweet and clear taste. So the next time you are at your local bar or restaurant and the waiter asks what kind of vodka you want with your cocktail, insist on Ciroc.

Snap Frost Stinger

1 ½ ozs Ciroc Vodka

1 teaspoon Crème de Menthe

1 mint sprig garnish

1 small cluster of frozen grapes

Pour Ciroc Vodka and Crème de Menthe into snifter, fill with crushed ice. Garnish with mint sprig and grapes (developed by New York mixologist Eben Freeman)

















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