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%
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%
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
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.
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.
Nuala
Ingredients Blackcurrant Pomace, Redcurrant Juice, Sloe Berries, Keemun Tea, Supernatant Oak Kombucha, Chamomile Kefir, Fig Leaf & Pine Kvass
ABV
0.4%
Production The Blackcurrant pomace is fermented with the carefully selected yeast
Pichia Kluyveri, and then this is blended with the Supernatant Oak Kombucha and Chamomile Kefir. The blend is then finished with a hint of Fig Leaf and Pine Kvass.
Tasting Note An alternative to a light red with a very floral juicy nose reminiscent of notes of dried roses. The palate is dry and soft with beautifully matching floral notes, dried tea and ripe cherry and myrtle fruit.
Fade to Black
Ingredients Fermented Redcurrant and Blackcurrant juice, Chamomile Kefir, Fig Leaf & Pine Kvass
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.