Empirical Spirits has committed to donating $10 from each purchase to Race Forward, with importer Ned Brooks of High Hopes matching amount raised and donating to Aboriginal Legal Services.
Copenhagen based distillery and self-proclaimed ‘flavour company’, Empirical Spirits, is launching the next bartender collaboration in its pre-batched cocktail series with Scout bar owner and acclaimed bartender, Matt Whiley. The collaborative series, which has already seen great success with its limited-edition cocktails by award-winning bars, Lyaness in London and Little Red Door in Paris will now offer a taste of Sydney’s cocktail scene with the recently launched Scout.
As with the previous collaborations, Matt Whiley worked with Empirical Spirits’ founders, Lars Williams and Mark Emil Hermansen, to develop a unique recipe and his own desired flavour profile. For the ES x Scout cocktail, Matt chose Empirical Spirits’ core spirit blend, ‘Plum, I Suppose’ which is infused with a plum stone; with a similar flavour to almonds, it offers sweet and floral notes. Matt then chose ingredients that complemented these notes to create his cocktail.
He said on his process; ‘I instantly fell in love with The Plum, I Suppose and had a lot of fun playing around with the versatile spirit. Here I clarified some ugly plums, made a pickle strawberry shrub with passionfruit, lemon and cinnamon and made a salted caramel utilising the brine that’s usually thrown out’