Grey Goose says it leads to losing flavor
If you’re a vodka drinker, you’ve probably been keeping that stuff chilled ever since you had access to a dorm room mini fridge. After all, as someone trying to seem smart probably told you, the alcohol content means it won’t turn into a solid block of booze, and cold vodka just goes down smoother, right?
Well, you’re wrong. At least according to no less of an authority on the subject than the guy who invented Grey Goose vodka. Francois Thibault told Business Insider that putting your vodka in the freezer is the most frustrating faux-pas that otherwise sensible vodka drinkers routinely commit, given that it really just ruins the experience.
That’s because temperatures capable of freezing water also effectively eliminate any of the subtle flavors and aromas that separates the kind of quality vodka sold in a glass bottle from a plastic handle. In short, it’s not the kind of stuff you’d want to make a martini with.
So the solution is obviously to just let your booze sit at room temperature, right? Wrong. Thibault says that even Grey Goose would pack an aggressive and unpleasant bite under those conditions. Showing off to guests that you drink nice vodka isn’t worth putting up with the pain that comes from actually attempting to drink it.
The solution, Thibualt says, is to find a cool, happy medium. "The best temperature for Grey Goose is 0-4 degrees Celsius," Thibault tells Insider, "which is the temperature of a slight dilution with ice in a mixing glass." That may be a little difficult to calibrate perfectly, but if you’re looking for something you can sip and actually taste, the effort just might be worth it.
So do with that information what you will. It doesn’t matter if you shake or stir your vodka martini, but for the love of god don’t freeze its base ingredient. Unless you’re the kind of cheap bastard that still buys the bottom shelf stuff, in which case do whatever you need to in order to make that lighter fluid go down easier.