Empirical Spirits

Redefining Flavor Through Innovation

Empirical was was founded in 2017 by alums of Noma, Copenhagen’s world-famous Michelin-starred restaurant.

Noma set culinary standards for its 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.

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 truly 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, or 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 Bartenders' Toolkit. For any bartender: whether they be at home, in a five star restaurant, or at a cocktail bar.

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.

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 take precision to the next level by making 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 truly unique.