Empirical Soka 50cl
Soka is made entirely from sorghum — the cereal grass, not grape or grain — and it comes at the plant from two directions. Empirical, the Copenhagen flavour house founded by two Noma alumni, presses fresh sorghum cane from Wisconsin for its juice and brings in Kentucky sorghum syrup for depth, ferments each separately, distils both under vacuum to protect the delicate aromatics, then blends the two cuts roughly half and half.
The result at 43% is unlike anything else on the shelf. The fresh juice gives it a bright, springy top note — green melon, cucumber, a snap of green apple — while the syrup pulls in the opposite direction with hay, toasted honey and a warmer, autumnal weight. Between them sits a faint brininess and a whisper of fermented grass that keeps the whole thing savoury rather than sweet. It's clean, precise and quietly strange, in the best way.
Reach for this when you want to surprise someone who thinks they've tasted everything. It rewards attention, so serve it where people can actually taste it rather than as a party pour.
How to Serve
Neat and lightly chilled in a small glass to keep the green, cucumber notes sharp. It shines in a Martini variation or a spritz — top with soda and a slice of cucumber. A drop of water softens the syrupy depth if you prefer the fresher side.
Where to Drink It
Tayer + Elementary in Shoreditch for the technical crowd. The Connaught Bar for a considered Martini. Swift in Soho when you fancy the low-lit version.
Food Pairings
Lovely with raw or lightly cured fish — think sea bass crudo or a plate of oysters. It also works with a fresh goat's cheese and herbs.
