Empirical Spirits
Redefining Flavor Through Innovation
Empirical was established in 2017 by Lars Williams and Mark Emil Hermansen, who worked together at Noma, Copenhagen’s world-famous Michelin-starred restaurant.
Noma set culinary standards for its innovative approach to seasonality, flavor profiles, presentations, and inventive techniques.
After years of experimentation with fermentation and unexpected ingredients, Williams, who worked at Noma’s research and development lab, and Hermansen created Empirical in Copenhagen as a flavor-forward spirits company specializing in artisan, small-batch spirits that push the boundaries of taste and technique.
"We started Empirical because we believe in the capacity of Flavor to connect people, to trigger conversations through sense memories"
Lars Williams - Empirical Spirits Founder
In 2023, Empirical moved to Brooklyn, New York known for its vibrant craft spirits scene, a hub for craft distillation and innovation, and is now led by founder Lars Williams.
Our Philosophy: Crafting Unique Spirits with Experimental Techniques
At Empirical, we believe that flavor has the power to create unforgettable experiences and connections. By putting flavor first, we've embraced a philosophy of experimentation—breaking traditional rules and redefining what spirits can be.
Breaking away from classic categorizations isn’t just a choice—it’s our guiding principle. This freedom allows us to push the endless possibilities of flavor, from fermentation techniques to unexpected ingredients and unique distillation processes. At the heart of Empirical is the spirit of discovery—testing, learning, and evolving—to uncover flavors you’ve never experienced before.
From our philosophy to our innovative techniques, every element of Empirical is driven by a relentless pursuit of flavor, ensuring that each spirit we create offers a truly unique sensory experience.
In Fall 2024, we released our newest uncategorizable spirit, Cilantro, a stridently fresh and herbaceous addition to our portfolio of innovative, experimental spirits.
We also opened 53AD, our new bar and tasting room in Bushwick, Brooklyn, where we offer world-class cocktails showcasing our spirits and host pop-up events, including private tastings of rare and unreleased expressions.
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.
