Founded in 2020 by Murray Paterson, 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 nolo blends with real craft and story.
Description
MURI The Sound
THE SOUND is their orange 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 skin contact wines and tending the barbeque.
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 yeasts, kefir grains, and kombucha scoby to recreate the types of acidity one finds in natural wines. The blend is macerated with citrus skins giving it a bright, slightly bitter finish. A perfect aperitif to accompany olives, charcuterie or salty snacks.
