What we can promise in each box
We use a big array techniques and unusual ingredients we use to make each blend unique. Whether it's the kvass in Fade to Black, the ice-clarified tomato in our Four Horsemen collab, the smoked rhubarb in Yamilé, or the koji fermentation in Koji Rice Series 1, our team here at MURI has done everything we possibly can to tease out every bit of deliciousness in each bottle.
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Our blends are all clean label, meaning that they have no sulphates, additives, preservatives or concentrates. We only use real, quality ingredients.
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Every one of our blends is small batch and everything is done under our roof. We keep our process close as this is how we honor the ingredients, the recipe, and you - the person we have made it for
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We use foraged botanicals, which we pick the whole year round, though the period from May to September is our busiest. When we can't get around to picking it ourselves we ask our friend Paulinna, a herbal expert and 'witch' (the good type!), who brings us bundles of delicious plants for our blends, particularly lots of the woodruff in Passing Clouds.
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Other ingredients come from small scale farmers we trust, like our quince that we get an hour drive to the south of Copenhagen on the stunning island of Møn from our friend Eva. Or our berries, from our buddy Niels on his family farm in Jutland.
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Our blends are all clean label, meaning that they have no sulphates, additives, preservatives or concentrates. We only use real, quality ingredients.
-
We use foraged botanicals, which we pick the whole year round, though the period from May to September is our busiest. When we can't get around to picking it ourselves we ask our friend Paulinna, a herbal expert and 'witch' (the good type!), who brings us bundles of delicious plants for our blends, particularly lots of the woodruff in Passing Clouds.
-
Every one of our blends is small batch and everything is done under our roof. We keep our process close as this is how we honor the ingredients, the recipe, and you - the person we have made it for
-
Other ingredients come from small scale farmers we trust, like our quince that we get an hour drive to the south of Copenhagen on the stunning island of Møn from our friend Eva. Or our berries, from our buddy Niels on his family farm in Jutland.
Passing Clouds
The Blend. Our best-seller: a sparkling blend of fermented gooseberries, quince kefir, jasmine tea, and woodruff & geranium kvass. Dry and complex with floral, citrus, and honeyed notes, it carries a vinous funkiness reminiscent of skin-contact pét-nats.
The Taste. Sparkling and refreshing wiht bright acidity and a heady nose of flowers, honey and ripe fruits.
The Pairing. Shelfish is an obvious one, white rinded cheeses too, but it also has the fruitiness to hold hands with a spicy laksa, and the acidity plays nicely with BBQ.
POPL in Copenhagen, uses Passing Clouds in their Red Spritz (both non-alcoholic and alcoholic version) and it's delicious.
Yamilé
The Blend. An energetic sparkling rosé of carbonic macerated raspberry and gooseberry, fermented and smoked rhubarb, goldenrod, and pink peppercorn kefir. Bright and tart with smoky, floral, and savory layers.
The Taste. A nose of overripe golden tomato and red fruit, with a palate of salty smoke and gentle raspberry acidity.
The Pairing. Pairs well with seafood, smoked fish, or creamy deserts.
Four Horsemen
The Blend. A still, silky red blend developed with Brooklyn’s Four Horsemen restaurant. It features Stevnsbær sour cherry wine, red currants, ice-clarified tomato water, lacto-fermented beetroot, bay leaf, and green peppercorn water kefir. The result is a complex, food-friendly, and naturally dry red with fresh-cut herb aromatics, tart dark fruit, earthy beet notes, a touch of savory spice, balanced acidity, and gentle tannic structure.
The Taste. Ripe red fruit to the fore. With balanced acidity and a luxurious texture, the blend is given intricate savouriness from the salty beetroot and has a lightly spicy finish.
The Pairing. Pair with duck, root vegetables, or ideally the delicious sausage with mashed potatoes and prunes that is on the Four Horsemen menu.
Sherbet Daydream
The Blend. A sparkling red cuvée featuring rhubarb pickled in Douglas fir-infused liquor, macerated in redcurrant wine. Juniper water kefir adds structure.
The Taste. A lively burst of pink fruit, rhubarb, subtle pine, and tangy fizz. Effertlessly moreish with a bright, sherbet-like tartness.
The Pairing. Pairs well with smoked salmon and blinis.
The other day, our marketing manager Emily, tried it with a Japanese-style tartare with pine and apple wood-smoked beef fillet from Humble Chicken, and said it was seriously good.
Koji Rice Series 1
The Blend. A silky, light cuvée made from koji-fermented rice wine, mahleb, and beechwood-smoked lavender water kefir. It offers subtle earthy, spicy, and herbal flavors with gentle bitterness.
The Taste. The palate reveals hints of winter melon, enoki mushrooms, bright florality, and a subtle backbone of cinnamon and warm spices.
The Pairing. Pairs beautifully with crunchy salads, rich desserts, or can simply be enjoyed on its own.
Uzume
Our collaboration with Ann-Sophie Pic, a 12-michelin star chef from France.
The Blend. Dry, effervescent rosé crafted with three styles of strawberry fermentation for vibrant fruitiness, enriched a creamy texture and smoked vanilla for delicate savoury depth.
The Taste. An elegant harmony of ripe strawberries, soft creaminess, and umami-rich tomato.
The Pairing. Pairs beautifully with lobster, shellfish, or summer salads.
Murray was visiting Cheffe at her restaurant in Valence last month and she paired it with a simple tomato/mozzarella salad and it was truly a perfect pairing - please give it a try!
We often get asked these questions
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Our blends are best served chilled in a wine glass. We use real fruits so there may be some sediment which is perfectly safe. We recommend turning the bottle prior to serving to incorporate any sediment.
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Nope. We have acidity and complexity, and we love pairing with fine food, but we’re not trying to copy wine. We’re making something different. We have too much respect for wine to imitate it.
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Unopened bottles can sit happily in a cool, dry place for up to 3 years. Once opened, they’ll stay fresh for 3 days in the fridge.
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All our blends are under 0.5% ABV, so they’re considered non-alcoholic. There’s a trace of alcohol — think ripe fruit territory.
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Our blends are best served chilled in a wine glass. We use real fruits so there may be some sediment which is perfectly safe. We recommend turning the bottle prior to serving to incorporate any sediment.
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Unopened bottles can sit happily in a cool, dry place for up to 3 years. Once opened, they’ll stay fresh for 3 days in the fridge.
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Nope. We have acidity and complexity, and we love pairing with fine food, but we’re not trying to copy wine. We’re making something different. We have too much respect for wine to imitate it.
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All our blends are under 0.5% ABV, so they’re considered non-alcoholic. There’s a trace of alcohol — think ripe fruit territory.
Fade to Black
The Blend. A gently sparkling red blend of fermented currants, chamomile kefir, fig leaf, and pine kvass. It offers complex aromas of berries with herbal and smoky notes.
The Taste. Dark red with a balance of tart currants, light tannins, and a subtle matled depth. Juicy yet structured, with an aromatic earthiness.
The Pairing. Pairs great with stake tartare.
Koji Rice Series 2
The Blend. A luxurious sparkling blend with koji rice, shiso and chamomile flowers. It has prominent pineapple and green apple flavors to the fore.
The Taste. The blend is medium-dry, with complex herbaceous notes of shiso and background funk from the chamomile flower.
The Pairing. Pairs amazing with roast pork, tempura vegetables and even ice cream!
