Program 2020 / Food
Empirical Spirits x Fruktstereo: Taste, Waste and Acidity
Join Empirical Spirits and Fruktstereo for a conversation and drinks workshop centered around waste and acidity. Guests will enjoy a tasting of Empirical’s spirits and kombuchas and Fruktstereo’s ciders, fruit pét-nats, and vinegars highlighting how they both repurpose ingredients that would otherwise be discarded within their processes to add acidity. After the tasting, guests will learn how to make pairings between the two, tasting them side by side, opening up a conversation about how each are familiar to one other, and finishing by blending them together.
Fruktstereo was started in 2016 by Karl Sjöström and Mikael Nypelius, after many years working as sommeliers in fine dining restaurants. They wanted to produce something themselves, so they began making ciders, fruit pét-nats and more using wild, untouched orchard fruits, ranging from all types of eating apples, pears, plums, in addition to garden quince, grapes, sloe berries, sea buckthorn, and rhubarb. They’re based in the old harbour area, not far from the city center of Malmö, where they now produce everything by hand, from fruit to finished product.
About Empirical Spirits:
Empirical Spirits is a Copenhagen based distillery and flavor company founded by Lars Williams and Mark Emil Hermansen in 2017. We believe that knowledge is gained from experiences and gathered using our senses. With a focus on flavor and detail, our company blends innovative distillation techniques, fermentation, and global ingredients to create new discoveries in spirits and beyond.