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{ SOMMjournal.com } 67 clear vodka and an oak-matured style using grapes from the Champagne region, chosen because of its chalky terroir. The duo found that a combination of Pinot Noir, Pinot Meunier, and Chardonnay offered the right amount of versatility for the undertaking, imparting minerality to the unaged expres - sion and both maturity and ease during the aging process. "We handpick and deseed the grapes before slowly distilling ve times. Champagne grapes are the most expensive raw materials in the world for this type of undertaking, so nothing is added to the product but water," Berkmann says of the Originale expression. The Heritage aged vodka adheres to the same production methods: After undergoing ve distillations, the spirit is left to rest in ex-Cognac and -Armagnac barrels—most of which are more than 70 years old—made of French Limousin oak. During this process, the spirit is ultimately imparted with notes of cinnamon and toffee, as well as subtle hints of mandarin orange and licorice. Though Berkmann began conceptual - izing Guillotine just three years ago, the brand has already made great strides in the industry. As Berkmann says, "To start a revolution, you have to be fast," and it seems the team hasn't let a single mo - ment go to waste. While waiting on the proper authorizations from the Alcohol and Tobacco Tax and Trade Bureau and the Food and Drug Administration to allow export to the United States, Guil - lotine launched to great acclaim in France in November 2017. In the year since, it's established a presence in the country's ve-star hotels, including The Peninsula, the Hôtel de Crillon, and the Hôtel Ritz Paris. Guillotine has also become a xture in several Michelin-starred French restaurants, where chefs have begun utilizing it in their kitchens: At the La Tour d'Argent—among the oldest restaurants in Europe—the chef has created a specialty duck sausage dish with a Guillotine–based Bloody Mary sauce. In fact, Guillotine has garnered so much praise from esteemed French chefs that the brand now serves as a partner of the French team of the Bocuse D'Or, widely hailed as the culinary Olympics. After acquiring the necessary interna - tional permits, Guillotine has now entered the U.S. market. Berkmann says he seeks to expand upon Guillotine's domestic success by focusing rst on high-end, on-premise accounts. To build its presence stateside, Guillotine has already participated in high- prole events like the Academy Awards and the NBA All-Star Game, where it's hosted an immersive Guillotine lounge. As if changing the way consumers view an entire category wasn't enough, Berk - mann has also revealed the brand's next innovation: vodka distilled with 20 grams of Petrossian caviar per bottle. Built for pairing with salmon or serving as the base in a Martini, it has the potential to argu - ably become the world's most decadent spirit. "We wanted to start a revolution in the industry," Berkmann says. "This is the spirit behind the Guillotine name—well, that and the fact that we are a cut above the rest." While Paul Berkmann launched the brand, Cellar Master Jean-Luc Braud (pictured) led the charge in fine-tuning Guillotine's production methods. Guillotine's Heritage expres- sion ages in ex-Cognac and -Armagnac barrels of French Limousin oak.