Out of stock
The Plum, I Suppose
Spirit
Copenhagen, Denmark
27% ABV
Named after a line in the Robert Frost poem “The Rose Family”, The Plum I Suppose is a subtly sweet, refreshing spirit based on the dried kernel of a plum.
VAT included. Free delivery on orders €50+
tasting notes
Rich
Fruity
Marzipan
Sweet
Light
Tannic
Flavour Intensity
Suggested Use
In a Cocktail
What's in it
- Pearled Barley
- Pilsner Malt
- Plum Kernel
- Marigold
Recommended Pour
The Plum, I Suppose & Citrus Soda
This refreshing serve brings out the brightness of the spirit and highlights its nuanced sweetness. To make your own, pour 2 parts The Plum, I Suppose into a glass over ice and top it with 3 parts white grapefruit soda or any other citrus soda. Give it a mix and finish it off with a pinch of dulse seaweed as a garnish.
Back to shopTasting Notes
- Rich
- Fruity
- Marzipan
When you smell The Plum, I Suppose you’ll notice its rich fragrance with fruity top notes, and marzipan undertones.
- Sweet
- Light
- Tannic
When you taste The Plum, I Suppose, you’ll be met with a slight plum flavour that is swiftly surpassed by the marzipan notes of the plum seeds.
Flavour Intensity
Copenhagen, Denmark
The Empirical Distillery is found in Refshaleøen, Copenhagen, next to a paintball arena not far from the harbour. They have a ton of equipment, a lot of which they designed and assembled themselves.
Bottling a Memory
Empirical often uses culinary references from Lars and applies them to distilling. The use of the plum kernel for The Plum, I Suppose was inspired by what Lars believes to be the best dessert of all time. It was made by Rosio Sanchez - the former head pastry chef at NOMA restaurant. She used plum kernel-infused whipped cream, warm potato mash, and plum compote to create a rich, compelling flavour.
Flavour at the Core
The Plum, I Suppose is based on the kernels that lie within the pit of the plum, which, in both appearance and taste, closely resemble almonds. The spirit has a slight plum fruit flavor which is misleading as there is no fruit in it at all. To finish off the flavour they add marigold, giving it tonic, floral notes that add vibrance and aromatics to the final product.
The Brains Behind It
Experimental Practitioners
After meeting as colleagues at the world famous restaurant NOMA, Mark Emil - an anthropology grad from Oxford and Lars - a long-time chef came together, united by their ideas around food and flavour. They created Empirical to push their ideas beyond the kitchen and make them accessible across the world. They combine an experimental approach with years of practical experience to create unique flavours that incorporate a wide variety of ingredients and techniques.
More on the BrandLars
Mark
