Passing Clouds

Fermented gooseberry, quince and foraged woodruff

Fade To Black

Fermented black currants, chamomile flower and foraged fig leaf

MURI x The Four Horsemen

Silky, rich blend of sour cherries, ice-clarified tomato and green peppercorn. Almost an addictive sip.

Yamilé

Fermented raspberry, gooseberry mead and smoked rhubarb

Sherbet Daydream

Fermented red currant, rhubarb and foraged douglas fir

Uzume

Our collaboration with Chef Anne-Sophie Pic. A gastronomic take on strawberries and cream.

Koji Rice Series 1

Fermented koji rice, smoked lavender and mahleb

Koji Rice Series 2

Fermented koji rice, shiso and chamomile flowers