Vodka (750 ml)

Cîroc is built on a single deliberate transgression: where virtually every major vodka brand uses grain or potato, Cîroc is distilled entirely from grapes — specifically Mauzac Blanc harvested in Gaillac and Ugni Blanc from the Charente, both in southwest France.

The Ugni Blanc component shares its raw material with Cognac production, linking Cîroc to a centuries-old distillation corridor in Gascony.

The grapes are cold-fermented to preserve aromatic freshness, then the spirit undergoes five distillations, the final pass performed in a traditional copper pot still at the Distillerie de Chevanceaux in the Charente. This fifth distillation is the brand's signature step, intended to strip residual congeners while retaining the fruit-derived esters that grain spirits cannot replicate.

The result is bottled at 40% ABV.

What separates Cîroc categorically from its peer set is provenance of fermentable sugar: grape sugar rather than starch converts differently, yielding a lighter, fruit-forward ester profile absent in cereal vodkas. The grape base and pot-still finishing step are genuinely uncommon in the vodka category.