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Carbonic raspberry and gooseberry mead, smoked lacto-fermented rhubarb, goldenrod and pink peppercorn kefir

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MURI is inspired by the gastronomic community in Copenhagen, particularly the city’s expertise in fermentation. They use culinary techniques and unusual ingredients to create blends that go beyond other alternatives.

They are devoted to quality which is also why they work with small-scale farmers and forage botanicals in nearby Danish forests.

By using flavours and techniques connected to a culinary sphere, the drinks are an ideal companion to a plate of food. A progressive take on the traditional wine pairing.

Murray Paterson founded Muri in 2020 after working as a distiller at the groundbreaking Empirical Spirits distillery in Denmark. Ioakeim Goulidis then joined after spending time at the Noma Fermentation Laboratory.

The Fermentation
They use multiple fermentations and blends them together in order to create tasty and complex flavours.

Copenhagen has in recent years become the centre of fermentation knowledge in global gastronomy, hence Muri draws on the experience of former chefs and distilleries to merge new techniques and old traditions.

The Blending
The ingrediens are fermented separately before blended together.

At MURI they use different liquids for specific purposes relating to taste and structure. They carefully piece these together to build up layers of flavour, funk, and complexity.

The Technique
They use techniques like dry carbonic maceration, wood smoking, and lacto fermentation to boost flavour and texture. They forage and dry their own herbs. Grind their own malt. Blanch and toast botanicals. It flavours can be execrated by technique, they will be used.

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