Empirical Spirits Seminar

Empirical Spirits Seminar


With backgrounds as chefs, Lars and Mark Emil, both noma alums, craft spirits using fermented goods like koji, kombucha, and freeze-dried gooseberries when producing the spirits of Empirical Spirits. The men refer to them as “freeform spirits”, meaning that they don’t belong to an established category such as gin, vodka, or whiskey. Their approach to spirit-making allows for cocktailers and party hosts to use flavor as a starting point, rather than a category, when concocting drinks. Join us as we learn about their process and flavor profiles. Mark Emil and Lars will not be present.

Limited to 16 guests. We will sell out.

Saturday 1 Dec
1256 Mason Street, SF

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