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Former Noma chefs have designed experimental new cocktails
Former Noma chefs have designed experimental new cocktails
Empirical makes cocktail liquors and canned alcoholic drinks that feature unusual ingredients like fermented plum pits and distilled marigold kombucha
This liquor from Empirical is made from chillis, barley koji, and Pilsner malt.
Photography by Alex Chatwin.
Empirical is a Copenhagen-based purveyor of cocktail liquors and canned alcoholic drinks that wants to change your understanding of alcohol.
A self-described ‘flavour company’, Empirical disregards typical categorisations of alcohol- gin, tequila, whisky- instead taking a ‘flavour-first’ approach to alcohol that blends, ferments, distills and generally plays with liquors to create previously non-existent flavours.
An international flavoured new product round-up features new brews created in tandem with beer makers in Iceland, Sweden, Norway and Finland as well as new distribution deals for an Israeli whisky and a Danish spirit maker.
Big Drop launches Nordic World Collab Series quartet
Alcohol-free beer maker Big Drop Brewing Co has joined forces with four Nordic breweries to launch a limited-edition range of 0.5% ABV collaboration pours – the second in its World Collab Series.
Available from mid-January, the range comprises; Big Drop and Einstök’s (Iceland) Arctic Beach Coconut Stout; Big Drop and Hop Notch’s (Sweden) Fläderlätt Elderflower IPA; Big Drop and Fat Lizard’s (Finland) Rye’d Said Fred Juniper Rye IPA; and Big Drop and Amundsen’s (Norway): Eush Rider Peach Melba Pastry Sour.
By Sonya Hook
| 21 January, 2021
Mangrove UK has joined forces with Empirical to distribute the Copenhagen-based distillery’s spirits and RTDs.
Empirical’s founders, Lars Williams and Mark Emil Hermansen, have been creating spirits in their distillery since 2017. The duo said that “flavour is everything” and they are not afraid to experiment and innovate in their quest to find the perfect combinations. Their flavour inspiration comes from around the world. The two worked together at Noma, the two-Michelin star restaurant in Copenhagen, where Williams ran the test kitchen and Hermansen joined as concept manager, after completing his thesis on Nordic food at Oxford University.
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