Why you should never put vodka in the freezer
Many of us are used to popping vodka in the freezer, but it turns out we’ve been doing it wrong, according to the Grey Goose creator.
Yes, it’s a failsafe way to get a chilled alcoholic beverage – and, as we know, vodka’s super low freezing temperature (-27 degrees) means you can leave it there for weeks on end without it going solid.
However, this common alcohol practice means the taste of the vodka is being ruined.
Francois Thibault, who is the Maître de Chai (Cellar Master), created the recipe for premium vodka Grey Goose.
He told Business Insider that freezing premium vodkas like Grey Goose “hid[es] the more sophisticated aromas and flavours” of the drinks.
The drink should be enjoyed at between 0 to 4 degrees instead, he said: “the temperature of a slight dilution with ice in a mixing glass.”
There is, however, one exception, and that’s with budget vodka. While the taste of premium vodkas will be ruined by the low freezer temperatures, cheap vodkas actually improve with this method.
This is because the low temperature will subdue any “aggressive, burning notes” in the vodka, meaning it’s easier to drink.
