MURI
Copenhagen
Muri is a Danish based urban blendery reshaping the world of non alcoholic drinks. MURI was founded by Murray, whose obsession with fermentation and craft drinks carried him from fine cider into Copenhagen’s world of no-rules flavour innovation.
Traditional drinks categories had always felt limiting, but everything shifted when he joined Empirical Spirits - a place where boundaries dissolved and creativity was the only expectation. It was there he realised that ideas didn’t need permission; they just needed the right playground.
Murray was inspired by the idea of a non-alcoholic drink that still carried the warmth and complexity of something crafted with time and intention. He wanted to work with fermentation rather than shy away from it, building something expressive and thoughtful - something elevated, worthy of a meal, a gathering, a story.
At the heart of their process is a commitment to authentic ingredients - wild botanicals, real fruits and vegetables sourced from small-scale farmers. They avoid concentrates or flavourings and instead build depth and structure through multiple fermentations, unusual yeast strains, sourdough starters, kefir cultures and a series of techniques borrowed from the world’s mort inventive kitchens and labs.
Muri, keeps their process close, every step from fermentation to bottling happening in-house in their blendery in Copenhagen. They treat each ingredient with care, layering them through complex, intricate recipes to create drinks that aren’t substitutes, but expressions with their own clear identity.
The range has evolved into a thoughful collection of flavours, forms and expressions. From the umami-led Koji Rice Series 1, to the vibrant sparkling Passing Clouds or the softly candied smoke Yamilé sparkling rosé - each bring it’s own shape to the table.
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 candied red fruit comes through, lending on to more resinous and floral undertones and mouthwatering fresh cream finish.
Fade to Black
Ingredients Redcurrant and Blackcurrant wine, 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, and warmer tones resembling cassis - all of these matched by vibrant herbaceous edge.
Koji Rice Series 1
Ingredients Rice, Lavender, Mahleb, 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. Intriguing and gastronomical.
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 and it is a tribute to his legacy.
Uzume
Ingredients Strawberry, Tomato Juice, Whey (dairy), Vanilla pods
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.