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Fuck Trump and His Stupid Fucking Wall is a colourfully named habanero spirit that is refreshingly smooth, warm and vegetal tasting.
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Why build walls when you can build great flavour? To make this simple cocktail, pour 2 parts Fuck Trump in a glass over ice and add 3 parts pink grapefuit soda. Mix it together and garnish with a cornichon.Back to shop
When you smell Fuck Trump, you’ll immediately notice the floral, fruity notes that come from the habanero botanicals. Never overpowering, but delightfully aromatic.
When you taste Fuck Trump, you’ll experience a smooth, refreshing spirit with fruity notes you wouldn’t typically associate with habaneros. It has a vegetal flavour with light heat and a complex sweetness that brings it all together.
The Empirical Spirits 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.
Mexico is not a country that needs to be boarded-up. With a rich history and vibrant culture full of music, art, food and tradition, they have so much to offer and share with the world. As an expert in flavour, Lars’ palate is one of his most important tools. While working as the head of R&D at NOMA restaurant, he was tasked with creating a local menu for a pop-up in Tulum, Mexico. After tasting a variety of chilis, he found that the burning sensation was too overpowering, making it difficult to taste the underlying flavours as well as other subsequent ingredients. In search of a solution, Lars began experimenting and soon discovered that distillation could help him dial back the heat.
Fuck Trump and His Stupid Fucking Wall has an intensely fruity habanero profile without any of the heat. Through low-temperature vacuum-distillation, they removed the capsaicin - the painfully spicy active component in the chilies, to preserve the pleasantly floral and fruity notes typically hidden in habaneros. Empirical combines this habanero vinegar with a base of pearled barley, Belgian saison yeast, and koji. The result is a spirit with a flavour as memorable as the name on the bottle.
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 Spirits 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 Brand
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