How to drink Empirical: Ayuuk & Cherry Soda
How to drink Empirical: Ayuuk & Cherry Soda

How to drink Empirical: Ayuuk & Cherry Soda

How to drink Empirical: Ayuuk Margarita
How to drink Empirical: Ayuuk Margarita

How to drink Empirical: Ayuuk Margarita

The smokey flavor of Ayuuk, our Pasilla-Mixe spirit, finds a new expression in this easy-to-make margarita. Already a summer hit!

How to drink Empirical: Ayuuk Flip
How to drink Empirical: Ayuuk Flip

How to drink Empirical: Ayuuk Flip

The main ingredient in this spirit, Pasilla Mixe, is a special, smoke-dried chili grown at 2,700 meters above sea level by the Mixe people — known in their native language as Ayuuk. Once fully ripened, the chilis are partially dried on the plant and finished on wicker racks over gnarled hardwood smoke. The true Pasilla Mixe possesses a twilight, dark red fruitiness and a unique earthiness that reflects the rugged terroir in which it grows.

How to drink Empirical: Ayuuk & Ginger Ale
How to drink Empirical: Ayuuk & Ginger Ale

How to drink Empirical: Ayuuk & Ginger Ale

Our new core spirit Ayuuk is based on Pasilla Mixe, a special smoke-dried chili that grows in a cloud forest. For this serve, the chili’s pleasantly spicy, vegetal notes are balanced out with the zesty, bite of ginger.

How to drink Empirical: Fuck Trump Paloma
How to drink Empirical: Fuck Trump Paloma

How to drink Empirical: Fuck Trump Paloma

Fuck Trump and His Stupid Fucking Wall is a refreshingly smooth, warm, vegetal tasting habanero spirit made from a base of Pilsner Malt, Belgian saison yeast, and Barley koji. Through low-temperature vacuum-distillation, we removed capsaicin, the painfully spicy active component in the chilies, to preserve the pleasantly floral and fruit-forward notes typically hidden in habaneros.

How to drink Empirical: Fuck Trump Bloody Mary
How to drink Empirical: Fuck Trump Bloody Mary

How to drink Empirical: Fuck Trump Bloody Mary

How to drink Empirical: Fuck Trump & Coconut
How to drink Empirical: Fuck Trump & Coconut

How to drink Empirical: Fuck Trump & Coconut

How to drink Empirical: The Plum, I Suppose & Lemonade
How to drink Empirical: The Plum, I Suppose & Lemonade

How to drink Empirical: The Plum, I Suppose & Lemonade

How to drink Empirical: Plumtini
How to drink Empirical: Plumtini

How to drink Empirical: Plumtini

How to drink Empirical: The Plum, I Suppose & Citrus Soda
How to drink Empirical: The Plum, I Suppose & Citrus Soda

How to drink Empirical: The Plum, I Suppose & Citrus Soda

The Plum, I Suppose captures plum kernel’s marzipan high notes and the fruit’s nuanced sweetness. Bring out the brightness of this spirit with citrus soda in this refreshing serve.

How to drink Empirical: The Plum, I Suppose with Chris and Sasha
How to drink Empirical: The Plum, I Suppose with Chris and Sasha

How to drink Empirical: The Plum, I Suppose with Chris and Sasha

The Plum, I Suppose cocktails prepared by R+D's very own, Sasha and Chris.

Serves: Charlene McGee Lot Six Edition & Vermouth
Serves: Charlene McGee Lot Six Edition & Vermouth

Serves: Charlene McGee Lot Six Edition & Vermouth

For Charlene McGee Lot Six Edition, we recommend a riff on a classic Manhattan. The spirit’s round, smoky flavor profile at cask strength makes it an apt challenger for the recipe’s standard bourbon. Chances are that after a few of these, you might develop your own pyrokinetic powers à la Firestarter.

Serves: Flora Danica & Tonic
Serves: Flora Danica & Tonic

Serves: Flora Danica & Tonic

Based on the wild plants of Danish summer, Flora Danica is a herbaceous spirit with a slightly bitter finish. Complement it with tonic and a hint of lemon to make this bright serve.

Serves: Freyja & Champagne
Serves: Freyja & Champagne

Serves: Freyja & Champagne

Named after the goddess of love, based on an ingredient that only blooms once a year, and only 200 bottles made in total, Freyja is fittingly best enjoyed with Champagne. For this refreshing serve, opt for a crisp, dry Champagne to complement the elderflower spirit’s natural, subtle sweetness.

Serves: ES X ēe #1 & Soda Water
Serves: ES X ēe #1 & Soda Water

Serves: ES X ēe #1 & Soda Water

ES X ēe #1 is a collaboration with Alex Kratena & Monica Berg of Tayēr & Elementary in London. It's made using Lebanese cherry stems, coffee chaff, carob, corn husk kombucha, and Citra hops. The project’s aim is to gather and re-interpret inspiration from various regions, ingredients, and techniques they've encountered throughout research and development trips around the world.

Serves: Helena & Green Tea
Serves: Helena & Green Tea

Serves: Helena & Green Tea

Helena is our base product: a double fermented clear koji spirit. The spirit combines a base flavor of sweet, floral notes from koji nuttiness and toasted bread notes from barley that give way to a bright, crisp umami finish. It is the foundation upon which all of our other spirits are built.

Serves: Charlene McGee & Cream Soda
Serves: Charlene McGee & Cream Soda

Serves: Charlene McGee & Cream Soda

Charlene McGee is a juniper spirit inspired by the Scandinavian culinary tradition of smoking. The spirit has base notes of fresh juniper, fruity blackberries, and resinous, fragrant juniper sap that leaves a smooth, smoky finish. Unlike a traditional heavily peated spirit, this is a smoother and lighter flavor experience with smoke.

Serves: Fallen Pony & Tonic
Serves: Fallen Pony & Tonic

Serves: Fallen Pony & Tonic

Fallen Pony is an aromatic double-fermented quince tea spirit made from a base of quince, barley koji, Belgian Saison yeast, and pilsner malt wash. The blend preserves the sweet botanical notes, highlights hints of marzipan, and provides balanced acidity. A deceptively light drinking experience at 35% ABV.

How to drink Empirical: Fuck Trump & Watermelon
How to drink Empirical: Fuck Trump & Watermelon

How to drink Empirical: Fuck Trump & Watermelon

Fuck Trump and His Stupid Fucking Wall is a refreshingly smooth, warm, vegetal tasting habanero spirit made from a base of pearled barley, Belgian saison yeast, and koji. Through low-temperature vacuum-distillation, we removed capsaicin, the painfully spicy active component in the chilies, to preserve the pleasantly floral and fruit-forward notes typically hidden in habaneros.