Muri is inspired by - and a product of - the gastronomic community in Copenhagen, particularly the city’s accumulated expertise in fermentation.
We are obsessed with flavour creation and pushing the boundaries of what is possible in non-alcoholic drinks.
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.
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-alc drinks without blending.