Empirical Ayuuk is part of our Herbal & Spice Liqueurs collection. It comes from Empirical Spirits and is crafted in Denmark.
Empirical Ayuuk is a unique spirit that brings the flavors of Oaxaca, Mexico to life through a blend of Pasilla Mixe chilis and sugarcane distillate. What makes it truly fascinating is that the Pasilla Mixe chilis used in Ayuuk are smoked for up to 30 days using oak wood, imparting an incredibly deep, complex smokiness that's reminiscent of mezcal but entirely its own creation.
Empirical Ayuuk stands out from traditional rums by using Pasilla Mixe chilis from Oaxaca, Mexico as its base ingredient instead of sugarcane. This innovative spirit captures the smoky, earthy essence of the chilis while offering complex fruit and umami notes, creating a truly unique flavor profile that defies easy categorization and challenges conventional notions of what a spirit can be.
Empirical Ayuuk shines when sipped neat or on a single large ice cube, allowing its complex smoky and herbal notes to unfold gradually. This versatile spirit also excels in spirit-forward cocktails like variations on the Old Fashioned or Negroni, and pairs beautifully with grilled meats and robust cheeses, making it an ideal choice for outdoor gatherings on crisp autumn evenings.
Nose: Smoky and savory aromas dominate, reminiscent of roasted poblano peppers and mesquite wood. Underlying notes of dried herbs, particularly thyme and oregano, mingle with a subtle earthiness.
Palate: The smoke intensifies on the palate, bringing to mind grilled vegetables and charred corn husks. A complex spiciness emerges, akin to toasted cumin seeds and black pepper. Hints of dark chocolate and dried fruit provide a subtle sweetness that balances the savory elements.
Finish: Long and warming, with lingering notes of smoked chili peppers and dried herbs. A slight mineral quality appears, reminiscent of wet stone, while traces of roasted coffee beans and dark caramel round out the experience.
Empirical Ayuuk is crafted using Pasilla Mixe chilis, which are smoked for up to two weeks over oak in the mountains of Oaxaca, Mexico. These intensely smoky peppers are then macerated in a neutral spirit and distilled in a vacuum still at low temperatures, allowing the delicate flavors to shine through without being overwhelmed by heat or bitterness.
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View RecipesLove this in a spicy margarita. Also had it with ginger beer and lime, which I enjoyed almost more.
This is one of the most unique and delicious things I’ve tasted. Earthy, smoky, and super fun to cocktail with.
I used it in a spicy Margarita, and it was killer.
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Please drink responsibly. CA Residents: Proposition 65 Warning.
