De Maison Selections is currently offering three expressions from Muri: Passing Clouds, Yamilé, and Nuala.
Muri’s first release was named after a beloved nightclub in Northeast London. Passing Clouds is a ground-breaking sparkling cuvée of fermented gooseberries, quince kefir, jasmine tea, woodruff & geranium kvass that blends a series of short fermentations to achieve its fresh, sparkling profile. In restaurants, it’s generally served as an aperitif or an alternative to sparkling or white wine. Passing Clouds is dry but with multiple dimensions of flavors and a vinous funkiness. Complex, floral, and sparkling, it is reminiscent of skin-contact pét-nats.
Yamilé is an energetic, sparkling rosé cuvée of carbonic raspberry and gooseberry, fermented and smoked rhubarb, goldenrod, and pink peppercorn kefir, named after a Peruvian fermentation expert and Muri friend/collaborator, Yamilé. With a nose of overripe golden tomato and red fruit and a palate of salty smoke with gentle raspberry acidity, Yamilé rosé is a kaleidoscope of flavor. Yamilé can be used as a sparkling component in alcoholic or nonalcoholic cocktails.
Muri’s glou-glou red wine alternative is named Nuala, which means “beautiful” in Gaelic, as a tribute to Murray Paterson’s Scottish heritage. It is a still, red beverage that blends a series of short fermentations to achieve its bright, gulpable profile. It is a cuvée of fermented blackcurrant piquette, red currant, French oak-aged kombucha, sloe berries, chamomile kefir, and fig leaf & pine kvass. Juicy and fresh, Nuala has gentle forest-floor aromatics with tart red fruit, pine, fig, oak, and mushrooms on the nose, bright red acidity, and a gently tannic grip. Fans of fresh, quaffable red wines from Jura, Beaujolais, or Bierzo will find lots to love in Nuala. In cocktails, Nuala can be used where traditional alcoholic vermouth is required, like a nonalcoholic Negroni or Manhattan.
The team at Muri is collaborative, thoughtful, and community-minded. For them, community and interpersonal care are more important than any individual beverage and are the foundation for what they do. For example, many of their ingredients are foraged by Paulinna (affectionately known as “The Witch”), a friend and botanical expert in the Copenhagen scene. Other botanicals, like their wild fig leaves, are gathered with love by Ioakeim’s father. Team Muri also works collaboratively with their friends and local Copenhagen chefs, like the Michelin-starred Restaurant Kadeau, to make special cuvées tailored to their cuisine. Muri also names drinks after their friends, such as their sparkling rosé Yamilé, in honor of a friend and Peruvian fermentation master who worked with them to create an incredible rosé expression. For Muri Drinks, creativity is nothing without the relationships and community of friends that make it all worth it. We couldn’t agree more and are grateful to tell their story in the United States, adding more friends and flavor possibilities to the conversation.