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Regular price
485,00 kr

The Plum, I Suppose · Empirical Spirits

The Plum, I Suppose · Empirical Spirits
Regular price
485,00 kr

The Plum, I Suppose · Empirical Spirits

The Plum, I Suppose:

This spirit is based on the dried inner plum kernel, which has a similar scent and flavor to almonds. The plum kernel has marzipan high notes, and a nuanced sweetness that’s refreshing and bright. The Plum, I Suppose captures the flavor of plum from the fruit and almond from the seed.


Sweet, marzipan, floral, bright.

33% ABV

The Plum, I Suppose in detail:
This deceptively light yet complex product is made from the flavours of plum kernel, marigold and kombucha. Using their core ingredients, barley koji, pilsner malt and Belgian Saison yeast, they added each of the ingredients as the botanicals and double distilled under vacuum. Two marigold kombuchas are made from the spent material and then distilled, blended with the spirits to create balance, enhance flavours and introduce acidity to the final product that sits at 32% ABV.

Barley Koji
Pearled barley is polished to 60% of its own weight, and soaked, steamed and inoculated with koji kin (koji spores). It is then left to ferment for 36 hours in 60% humidity and 37 degrees celsius.

Pilsner malt and barley koji are added to hot water and gently heated to around 63 degrees celsius to create their mash. They then gently brew the mash, to convert all starches to sugars before they filter.

Alcoholic Fermentation
Once the liquid is separated from the mash, they cool the liquid to 27 degrees and then pitch it with the Belgian Saison yeast. The yeast converts the sugars into ethanol. This fermentation takes around 6 days. This liquid is called the wash and has an ABV of 10%.

1st distillation
The wash is transferred to the vacuum still for the  first distillation run or the trip run. They pull a heavy vacuum of around 5-7 torres of pressure, which allows them to distil at 30 degrees celsius. This extracts the alcohol from the wash and gives them their low wine with an ABV of 30%.

The plum kernels are cracked and left to infuse in the low wine for about 12 hours. At the same time they leave the marigold flowers to infuse in the low wine for about 12 hours.

2nd distillation
The botanicals are removed from the low wine and then each component is distilled again separately. During these runs they take around 50-60 different cuts, so they have full control over the flavour of the final spirit.

The spent marigold  flowers (waste material) from the 2nd distillation are left to ferment with a scoby for around 7-10 days and then distilled. Then from the spent material of this distillation, they create another kombucha and redistil.

Each cut from each of the spirits is tasted and all usable cuts are blended back together to create the final product. They then use the distilled Kombuchas to balance and enhance the  flavours.