Innovative restaurant alums create distilled spirits with flavors like no other
by Lisa Futterman, Chicago Tribune
Oct 07, 2019
2 minutes
It was only a matter of time before molecular gastronomy made its way from the kitchen into the distillery. Lars Williams was the head of research and development at Noma, Rene Redzepi's highly acclaimed and notably innovative Copenhagen restaurant. Mark Emil Hermansen was concept manager. In 2017, the two launched Empirical Spirits and started distilling,
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