To most people, oysters, chicken stock and katsuobushi are ingredients. To Lars Williams – former head of R&D at Noma, one of the world’s most influential restaurants – they’re botanicals. Forget everything you think you know about booze: at category-defying distillery Empirical Spirits, nothing is off-limits.
If a distillers’ rulebook exists, Lars Williams hasn’t just thrown it in the bin – he’s set the whole thing on fire. The grain-to-bottle distillery he shares with fellow Noma alumni Mark Emil Hermansen wasn’t solely built to bottle. The entire set-up, designed and built by Williams, was imagined in the kitchen.