MURI
Copenhagen
Muri is a NoLo (No & Low alcohol) drinks company that merges a chef’s palate with science and the natural beauty of fermentation to produce blends that are intriguing, complex and balanced.
The team behind Muri comes from some of the most innovative food and drinks companies in the industry, such as restaurant Noma and Empirical Spirits. After working with alcohol for years, they realised it can take its toll. It was then that the decision to take their appreciation for booze-making into the realm of No & Low alcoholic drinks was taken.
The inspirations are fermentation and blending, the art forms used by expert wine and cidermakers. This has formed the core of what Muri does. Each blend is a combination of different ferments, techniques and methods, using just the right amount of each to develop flavour, structure and complexity.
The Sound
Ingredients Roasted sherry apricots, foraged Magnolia Flowers, Hay, Yunnan tea, Marigold, Pine Sap, Fruit wood, Gooseberry juice
ABV 0.4%
Style Sparkling
Production The base is made from apricots which have been roasted to caramel brown, toasted hay, and salted magnolia flowers. It is given extra tannin from Yunnan tea, marigold and pine sap. This base is then fermented in multiple ways, using Pichia Kluyveri yeast and kefir grains, to recreate the types of acidity one finds in natural wines. The blend is finished with a maceration of citrus skins and kaffir lime leaf, giving it a bright, slightly bitter finish.
Tasting Note ‘The Sound’ is a still, fermented blend of luxurious complexity, named after the strip of ocean that separates Copenhagen from Sweden. Inspired by the team’s lazy evenings by the water, sipping orange wines and vermouth, and tending the barbecue. Notes of bright stone fruit, citrus peel and bitters lend to a light elegant body and dry finish. The palate finishes on spiced floral note with a refreshing bite from the tea tannins, evocative of the bitter aperitif experience.
Passing Clouds
Ingredients Gooseberry Wine, Quince Kefir, Jasmine Tea, Geranium & Woodruff Kvass
ABV 0.4%
Style Sparkling
Production The Whitecurrants are fermented with the carefully selected yeast Pichia Kluyveri. This is then blended with a Quince Kefir and Jasmine Tea. The blend is finished with a Geranium and Woodruff Kvass.
Tasting Note A wonderful alternative to a sparkling wine with notes of elderflower, jasmine flowers, linden tea and dried white tea. This is refreshing and herbal with an earthy note on the finish.
Yamilé
Ingredients Carbonic Raspberries, Gooseberry, Honey, Smoked Lacto-fermented Rhubarb, Goldenrod, Angelica Root, Pink Peppercorn Kefir
Style Sparkling
ABV 0.4%
Production Carbonic Raspberries, Gooseberries and honey are inoculated with the carefully selected yeast Pichia Kluyveri creating a mead. This is blend with Lacto-fermented Rhubarb, Angelica Root and Pink Peppercorn Kefir.
Tasting Note A lovely sparkling rosé with notes of candied red cherry, smoked redcurrant, vanilla and dried rose petal. An interesting combination between sweet red fruit and smoky undertones in a round juicy palate
Sherbet Daydream
Ingredients Redcurrant Wine, Pickled Rhubarb, Douglas Fir, Juniper Berry Kefir
Style Sparkling
ABV
0.4%
Production The redcurrant pomace is fermented with the carefully selected yeast
Pichia Kluyveri, and then this is blended with Pickled Rhubarb, Douglas Fir and Juniper Berry Kefir.
Tasting Note Uplifting bubbles for modern times. Sherbet Daydream is Muri’s new effervescent creation. Beautiful raspberry fruit comes through, lending on to herbal and floral tones and a mouthwatering fresh cream finish.
Fade to Black
Ingredients Fermented Redcurrant and Blackcurrant juice, Chamomile Kefir, Fig Leaf & Pine Kvass
Style Sparkling
ABV 0.4%
Production The redcurrant pomace is fermented with the carefully selected yeast
Pichia Kluyveri, and then this is blended with the Chamomile Kefir and the Fig Leaf & Pine Kvass.
Tasting Note The Fade to Black is the new playful version of the Nuala cuvée. A little lighter and paler this embraces notes of beautiful sour cherry, rose tones resembling cassis and a lovely herbal quality.
Koji Rice Series 1
Ingredients Ice, Lavender, Water, Mahleb, Yeast, Koji spores, Kefir grains.
ABV
0.4%
Production Koji Rice Series 1 is the first release of three expressions designed to showcase the beautiful complexities of Koji fermentation. The Koji rice wine is infused with gently aromatic Mahleb and Kefir of Lavender, which is smoked in house over beechwood.
Tasting Note The blend is an unfiltered still expression capturing the earthy, herbaceous notes of the Koji rice. The palate is silky and luxurious with a gentle sweetness on the finish. This very gastronomical with enormous potential for pairings.
The Four Horsemen
Ingredients Sour cherry juice, Water, Redcurrant juice, Tomato water, Beetroot, Sugar, Green peppercorn, Bay leaf, Salt, Yeast
Style Still
ABV
0.4%
Production Stevnsbær sour cherry, ice clarified tomato water, lacto fermented beetroot, bayleaf and green peppercorn kefir
Tasting Note A wonderful still style reminiscent of the experience of a still red. This is packed with juicy blue fruit, herbaceous tones and floral aromas. The recipe was carefully curated alongside the late Justin Chearno.
Uzume
Ingredients Strawberry, Tomato Juice, Whey (dairy), Vanilla pods, Water, Sugar, Salt, Lactic Acid, Yeast.
Style Sparkling
ABV
0.4%
Production Strawberries are fermented in 3 different ways - carbonic maceration, lacto-fermentation, and with a wine yeast - to accentuate their deliciousness. The blend is given its luxurious creaminess from a yoghurt whey.
These playful flavours are afforded more gastronomic depth by the addition of an ice-clarified tomato wine that imbues the blend with a complex savouriness. Further intrigue arrives in the form of vanilla that we have smoked gently over beechwood in our smokery.
Tasting Note Uzume is our fabulous new collaboration with legendary French chef Anne-Sophie Pic. Anne-Sophie is the world’s most decorated female chef, holding 12 Michelin stars in her restaurants across the globe. Together with her Chief Executive Sommelier, Paz Levinson, we have created a blend of modern elegance and inspired imagination. Uzume is fundamentally inspired by the joyously nostalgic combination of strawberries and cream. The tomato water and vanilla pods elevate the depth of flavours combined by the fresh cream intensity added by the yogurt whey.