Founded by former Noma employees Lars Williams and Mark Emil Hermansen in 2017, Empirical started as a distillery with a mission to push the boundaries of flavour innovation, and in doing so, combine traditions, ingredients and techniques from around the world.\nGuided by a curiosity and passion for the sensory...
Founded by former Noma employees Lars Williams and Mark Emil Hermansen in 2017, Empirical started as a distillery with a mission to push the boundaries of flavour innovation, and in doing so, combine traditions, ingredients and techniques from around the world.
The brand have used their experience in high-level gastronomy, and technical know-how in the fields of fermentation, distillation and brewing for further forays into flavour - with a deep understanding of its intricate nuances and possibilities, and the ways in which different elements work together, they have brought their expertise to the kitchen and launched a range of cooking ingredients.
Led by Head of Provisions, Eric Heilig, the Empirical team have selected elements from their distinctive flavour portfolio, and also taken ingredients from Empirical’s own spirits blends; particularly the brewer’s grains, which are fermented for several months to create koji, which is an important factor in the Empirical taste adventure.
The koji flavours are complex, unique and somewhat hard to define; they fall into the realm of ‘umami’, which may be translated from the Japanese as ‘pleasant savory taste’, and is sometimes referred to as the ‘fifth taste’ . Empirical offer a range of umami laden provisions that add depth and sophistication to a fantastic variety of dishes, and are designed to be used as either a condiment or a cooking ingredient.
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