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.
Francois Thibault, who has the fancy job title of Maître de Chai (Cellar Master), created the recipe for premium vodka Grey Goose, so we can rest assured he knows his stuff when it comes to enjoying the drink properly.
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.
So there you have it: if you’ve purchased a cheap and cheerful brand from your local Tesco Express, in the freezer it goes.
But if you’ve splashed the cash on a more premium brand, a couple of ice cubes will do the trick and help you enjoy the spirit in all its glory. You’re welcome.
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