1. Read more: Making drinks like a chef
    Making drinks like a chef

    Making drinks like a chef

    We develop flavor slowly: fermenting, smoking, blending. Layer by layer, we build complexity, composing each drink like its a dish.

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  2. Read more: From Fruit to Ferment: How We Use Carbonic Maceration in Uzume
    From Fruit to Ferment: How We Use Carbonic Maceration in Uzume

    From Fruit to Ferment: How We Use Carbonic Maceration in Uzume

    Learn how MURI uses carbonic maceration — a winemaking technique — to transform strawberries in our blend Uzume, created with 12-Michelin-star chef Anne-Sophie Pic. 

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  3. Read more: MURI Cocktail Competition at Balderdash: Flavour, Technique & Creativity
    MURI Cocktail Competition at Balderdash: Flavour, Technique & Creativity

    MURI Cocktail Competition at Balderdash: Flavour, Technique & Creativity

    An inside look at our recent cocktail competition at Balderdash — where creativity, technique, and flavour came together in two standout serves. 

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  4. Read more: POPL's Non-Alcoholic Red Spritz x MURI Passing Clouds
    POPL's Non-Alcoholic Red Spritz x MURI Passing Clouds

    POPL's Non-Alcoholic Red Spritz x MURI Passing Clouds

    Our blends are not only delicious on their own or as a pairing with food, they also work brilliantly in cocktails. See how POPL uses our blends in theirs.

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  5. Read more: MURI and Music
    MURI and Music

    MURI and Music

    Music has always been core to MURI’s identity. Founder Murray reflects on how UK rave culture shaped his outlook—and how that spirit of experimentation and cultural connection fuels everything we do.

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  6. Read more: Uzume - our new collaboration with legendary French chef Anne-Sophie Pic.
    Uzume - our new collaboration with legendary French chef Anne-Sophie Pic.

    Uzume - our new collaboration with legendary French chef Anne-Sophie Pic.

    Uzume is our fabulous new collaboration with legendary French chef Anne-Sophie Pic. Anne-Sophie is the world’s most decorated female chef, holding 12 Michelin stars in her restaurants across the globe.

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Featured news

Koji Rice Series: Part II is brewing...

You might remember our first Koji Rice experiment — funky, umami, and a little unexpected. Well, we’re back at it.

Series 2 is in the works, and let’s just say… it’s even wilder. This time, we are blending the koji with shiso and cherry blossom. Make sure you sign up to our newsletter below for early release information.