The wheat used in the creation of Grey Goose vodka is grown in Picardy, France. Distilled in the same region, north and east of Paris, the distillate is then sent to Cognac, France, where it is blended with spring water and bottled. The wheat used in Grey Goose is soft winter wheat, sown in October and harvested in August, which provides it with four additional months of growth in comparison to summer wheat. The wheat sold to Grey Goose is categorized as "superior bread-making wheat", and wheat that is soft as opposed to hard.
Enzymes are used to break down the carbohydrates into fermentable sugars. The fermentation takes place continuously over six cascading tanks, producing a 20-proof beer. The bread-wine is then distilled into spirit using a five step process. The water used in the vodka comes from a natural spring 500 feet below the blending facility in Cognac, which is lined with limestone, providing calcium-rich spring water. The vodka is also filtered through a copper filtration system in order to impart additional flavours. That water is then filtered to remove impurities. After the filtration the vodka is bottled in a plant dedicated solely to bottling Grey Goose. Grey Goose vodka is bottled with a replaceable cork rather than a screw-top cap.