About Empirical

In 2017, Lars Williams and Mark Emil Hermansen founded Empirical in a 10m² kitchen in Copenhagen’s meatpacking district. The two met each other when working at the Danish restaurant noma. Mark Emil and Lars became friends.

They embarked on a journey to expand their ideas around flavor, and to push further than a singular restaurant space to share their results with the world. As it turns out, spirits are a particularly suitable vessel for flavor: they keep for a long time and travel well, which is ideal if you want to transport flavor globally. More to the point, alcohol and flavor molecules bond in a particular way that leads to a limitless number of possibilities. With all that in mind, Lars and Mark Emil began Empirical.

Empirical take a flavor first approach. They don’t pay attention to the boxes that traditionalists might like to cast us into. Their spirits upend conventional categories. Empirical's team is made up of waiters, chefs, brewers and scientists. What Empirical do could be described as a unique blend of Eastern and Western alcohol production techniques. They are always tweaking their methods, so their outcome continually evolves over a series of releases.

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