It would be boring to say that - honestly - I liked them all equally, wouldn't it?

Passing Clouds is like my first child. I love it dearly. Not just for nostalgic purposes (I named it after this wonderful nightclub I used to go to regularly in London), but as it remains our gold standard. It is incredibly hard to blend, having a tiny sweet spot to aim for, where all the components suddenly align to create something more than the sum of its parts.  Such a satisfying moment as a maker.

Both Koji Rice Series (1 & 2) are also included. Koji was something I worked with a lot when I was a distiller at Empirical where I learned of its power to create complex flavors. I was so impatient to start using it at MURI, and I think these two expressions are so absolutely unique in their profiles. There is nothing else like these around anywhere.

Our collaboration with the Four Horsemen restaurant was also a special process for me. I visited the restaurant with their beverage director Justin Chearno - a legend of the natural wine community - who had become such a supporter of what we were doing. It was a joy to develop this with him - his refined palate helped turn this into such a rounded, versatile, classy sip.