Aug 25, 2022
In this wide-ranging
conversation with Lars Williams and Mark Emil Hermansen,
co-founders of Empirical, some of the topics we discuss
- How Mark and Lars met and bonded while working
at the world-renowned Nordic Food Lab at the Michelin-star
restaurant, Noma, and then spun their passion and expertise into a
project that bottles flavorful memories.
- Why Empirical is referred to as a “Flavor
Company,” as opposed to a distillery, rectifier, spirits purveyor,
or any other typical moniker.
- The research and flavor building process that
led to the development of their newest product: Soka, a spirit made
using the fresh-pressed juice of sorghum cane, which they’re using
as a way to spread the word about this regenerative,
- Why the density of flavor packed into these
Empirical spirits impacts the way that they can be used in
cocktails, specifically where sweetness is concerned.
- How Lars and Mark think about scaling the
impact of their partnerships with farmers, using their adventures
in Oaxaca as a case study for creating spirits that not only
capture the flavor of a place, but also find ways to give back to
- Along the way, we explore sensory pathways in
the brain, the importance of a beginner’s mindset, the
socioeconomics of pasilla chiles, and much, much more.
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