Yacht Club Vodka starts with wheat milled into flour at a gristmill in the Northeastern region of France.
Gluten is removed from the flour by adding water and kneading the dough to create a “gluten-free” base. The dough is dried, ground, fermented and then
The removal of gluten makes the alcohol lighter in taste since there are less “congeners” (impurities) during the fermentation and distillation
The alcohol is distilled five times and filtered through charcoal