Empirical Spirits

Redefining Flavor Through Innovation

Empirical was founded in 2017 by Noma alums, who came to spirits from the kitchen: an innovative approach to seasonality, flavor profiles, presentations and inventive techniques.

At Empirical, we continue this commitment to experimentation and create flavor-forward spirits that push the boundaries of taste and technique.

  • Glass demijohns of clear distillate in a crate labelled ‘smoked juniper twin’ at the distillery
  • Black-and-white shot of an unlabelled Empirical bottle standing among rows of empty sample tubs
  • Close-up of a glass condenser coil beaded with condensation
A distiller drawing a sample with a pipette at a bench of stainless fermentation tanks

Our Philosophy: Crafting Unique Spirits With Experimental Techniques

At Empirical, we believe that flavor has the power to create unforgettable experiences and connections.  We are driven by a relentless pursuit of flavor, ensuring that each spirit we create offers a unique sensory experience.

We use techniques from most distillation categories, as well as the culinary world, in order to create spirits that are neither vodka, nor gin, nor whiskey, nor rum. Breaking away from classic categorizations gives us the freedom to push the boundaries of flavor.

Early bottle of Cilantro Spirit in the Empirical R&D distillery

Flavor for Everyone: Unforgettable, Not Exclusive

In order to make our spirits accessible to everyone, we needed to design a process that allows us to produce spirits with the same depth of flavor as before, but at a lower price point.

Finally, after thousands of experiments, in fall 2024, we released our first spirit using our breakthrough new process. Cilantro is a stridently fresh and herbaceous expression of the whole plant: from stem to seed.

Since then, we have focused on creating new flavors that are intended to become a staple in the bartender's toolkit, for any bartender, whether at home, in a five-star restaurant or at a cocktail bar.

  • A labelled sample bottle on a steel bench, beside a row of conical fermenters in the distillery
  • Distillery shelving full of labelled ferments, jars and demijohns with airlocks
  • The 53AD bar entrance, its concrete wall painted with a dagger, eyes and the banner ‘All Day, Always Delicious After Dark’

We may not consciously think about it all the time, but flavor is an incredibly powerful way of registering memories. The stories of our lives can be captured through flavors.

Animation of vacuum distillation at the distillery — liquid boiling in a sight glass, and a carbon tank chalked ‘9/11 Doritos 969 kg’

Vacuum Distillation: Preserving Flavor in Every Spirit

We rely on vacuum distillation for most of our spirits to preserve the delicate, fresh flavors that define our work.

Traditional heat distillation can strip away delicate flavors, much like how the aroma of a simmering soup escapes into the air. To preserve these intricate notes, we use vacuum distillation — lowering the boiling point to as low as 48°F (9°C). This technique allows us to capture and retain more of the volatile botanical compounds within the system until the process is complete, transferring the true essence of the ingredients into the finished product.

This method delivers remarkable depth and complexity, allowing the authentic character of our ingredients to shine through.

Fine-Tuning Flavor: The Science of Cuts and Blends

In traditional distillation, the liquid is divided into three main parts, or cuts: the heads, hearts and tails, each with distinct characteristics. However, this approach limits flexibility, as it provides only three building blocks for blending.

At Empirical, we make 50 to 100 cuts in a single run. Think of it like photoshopping flavor — each cut offers a subtle variation, allowing us to meticulously select the elements that best capture our desired profile.

This method gives us greater control to craft balanced and nuanced spirits with precision. When adjusting the alcohol level for bottling, we often use distilled, house-made kombucha instead of plain water, adding extra layers of flavor and complexity to make each spirit unique.