Obsessed with flavour creation & pushing the boundaries of what is possible in non-alcoholic drinks
They use culinary techniques and unusual ingredients to create blends with real craft and story. Muri are fixated by flavour development and changing perceptions around the No & Low space.
''Fermentation is our starting point. Wine is a fermented drink, so it makes sense that fermentation is the foundation of what we do. Many No & Low producers shy away from fermentation as it naturally creates alcohol, but our expertise in layering together varied types allows us to bring the funk without the ABV.
Copenhagen has become the centre of fermentation knowledge in global gastronomy, and we draw on our experience here to showcase different types for different purposes.''
''Many brands rely on lots of ingredients to make liquids interesting, but we go way, way further. Technique is our point of difference. Rather than simply making a kombucha or infusion, we might use special cultivated yeasts, kefir grains, and sourdough starter as separate cultures within the same drink.
We use techniques like dry carbonic maceration, wood smoking, and lacto fermentation to boost flavour and texture. We forage and dry our own herbs. We grind our own malt. We freeze-thaw tougher fruits to break down fibers. We blanch and toast botanicals. If we can extract flavour by applying technique, we do it.''
''Murray’s experience as a distiller at Empirical Spirits taught him the value of blending drinks. He learned to view the composition of a drink much like the composition of a dish. At Muri we use different liquids for specific purposes relating to taste and structure. We carefully piece these together to build up layers of flavour, funk, and complexity.
As a wine or cidermaker does, elements are used for acidity, tannin, body or structure. We believe that you cannot replicate the complexity of wine in non-alcoholic drinks without blending.''
As seen in
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