Empirical Spirits is a flavor company founded in 2017 by Restaurant noma alumni Lars Williams and Mark Emil Hermansen.
We're inspired by the Empirical method: the belief that knowledge is gained from experiences; gathered using the senses. Focusing on flavor and detail, our company blends low temperature distillation techniques, fermentation, and unique, high-quality ingredients sourced carefully by hand all over the world to create spirits through the eyes of a chef.
Boiling vacuum rather than heat, we are able to distill at temperatures as low as five degrees celsius. Our proprietary equipment allows us to capture and preserve the finer notes of our grains, yeast and botanicals in every spirit we produce. All of our spirits are double-fermented; adding complexity and depth to each final product.
We are on a constant search for flavor.