Empirical Spirits Is Bringing Chef-Tier Flavor & Detail to Alcohol

Take a look behind-the-scenes at the company’s distilliation ethos.

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Food & Beverage
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Describing themselves sternly as a flavor company, Copenhagen-based Empirical Sprits was founded in 2017 by noma (rated world’s best restaurant five times) alumni Lars Williams and Mark Emil Hermansen Immensely sophisticated by both flavor and detail, the chefs-turned-distillers duo premised the brand on the Empirical methods, believing that knowledge is more or less gained by experiences “gathered using the senses.”

In this regard, the both of them manage to blend low temperature distillation techniques, fermentation, and high-quality ingredients to effectively create spirits that maintain the same quality as did the food they produced at noma. As is similar with how the restaurant changes ingredients dependent on season, Empirical produces limited bottles of each distilling run — with each using various ingredients and profiles based on the seasons.

In a recent video by the company, audiences can get a brief look at the mindset behind the brand, as well as the ethos they encompass. Describing flavor in an eloquent manner, Williams discusses how they bring taste and texture out throughout the distilling process — unique ingredients that are carefully sourced, the team behind Empirical Spirits, to the very process of how they distill the products themselves.

You can get a behind-the-scenes look at Empirical Sprits in the video above. If you’d like to try some for yourself, head over to the company’s website to find out more.

For more related news, check out this Rolls-Royce’s champagne chest.

DISCLAIMER: We discourage irresponsible and/or underage drinking. Drink responsibly and legally.

 

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Straight from Lebanon. In a suitcase. Currently being bottled. Coming out next Tuesday 3PM CET.

A post shared by Empirical Spirits (@empiricalcph) on

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Empirical Spirits

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