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Regular price
410,00 kr

Helena · Empirical Spirits


Helena · Empirical Spirits
Regular price
410,00 kr

Helena · Empirical Spirits


Helena:

Helena is Empirical Spirits most unadorned product: a double fermented clear koji spirit. Made from barley koji, pilsner malt, and Belgian Saison yeast, this product blends Eastern and Western fermentation methods to create a smooth base spirit with subtle nutty aromas and a delicate sweet barley character. Koji provides a signature flavor profile that yields a sweet, umami, and floral note.

Notes:

Bright, clean, floral.

Helena in detail:

Helena is the purest expression of what Empirical Spirits do. This clear grain spirit is the result of extensive research into both Eastern fermentation traditions. Koji and secondary fermented products, such as shochu, sake and miso, were the main focus of their fermentation exploration and ultimately, became very influencing.

Through the refinement of our double fermentation, and double distillation process, Helena was created. This then provided the framework for further experimentation, with the addition of botanicals and maturation techniques. It is made from Barley Koji, Pilsner malt and Belgian Saison yeast. Koji adds to the fruity and nutty profile, as well as the smooth texture, fresh acidity and finish.

Process
Barley Koji
Pearled Barley(Polished 60%) Steamed. Inoculated with Aspergillus Oryzae, and grown for 36 hours, till covered in white, downy fuzz.

Brewing
Pilsner malt is milled and cooked to a mash with barley koji, in proportions of 60% and 40% respectively. The mash is filtered, then the wort (liquid after filtering) is chilled and fermented with Belgian saison yeast for 6-7 days at 26° to an ABV of 10%. This is the wash.

1st distillation
The wash is distilled twice, under vacuum at low temperature, around 17- 25°. The first distillation is a way to strip the alcohol from the wash, and purify. The result is the low wine. The low wine contains only the best, most flavoursome parts of the distillation, with an ABV of 30%.
They then send the low wine through a secondary distillation. Working with only the hearts, the run is separated into cuts, sometimes up to 50 to 60. These cuts are carefully tested, tasted and then blended together. Just prior to bottling.