The Weird, Sustainable Booze of the Future Tastes … Good?
3 years, 4 months ago

The Weird, Sustainable Booze of the Future Tastes … Good?

Wired  

When Lars Williams and Mark Emil Hermansen founded the Denmark-based microdistillery Empirical Spirits four years ago, they weren’t actually sure what they were making. “And someone from the industry said, ‘You can’t call it a gin,’” Williams says. The company has also started selling fizzy, boozy canned drinks that I suppose fit into the modern category of “hard seltzer,” except where White Claw might offer, say, mango, Empirical touts flavor combinations like oolong tea, gooseberry, and walnut wood. That future may seem dark, but it hasn’t yet quashed Williams and Hermansen’s theatrical side—probably born out of working at Noma during the peak years of the molecular gastronomy movement.

Williams Hermansen  good  spirits  tastes  future  sustainable  grain  weird  barrel  kind  booze  empirical  williams  yeast  wood  making

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