Beyond Alternative

MURI is inspired by the gastronomic community in Copenhagen, particularly the city’s expertise in fermentation. We use culinary techniques and unusual ingredients to create blends that go beyond other alternatives.

We are obsessed by flavour development and changing perceptions around the non-alcoholic category. We are devoted to quality which is why we work with small-scale farmers and forage botanicals in nearby Danish forests.

By using flavours and techniques connected to a culinary sphere, our drinks are an ideal companion to a plate of food. A progressive take on the traditional wine pairing, we say.

Murray Paterson founded Muri in 2020 after working as a distiller at the groundbreaking Empirical Spirits distillery in Denmark. Ioakeim Goulidis then joined after a spell at the Noma Fermentation Laboratory.

Fermentation

Fermentation is our essence. We use multiple fermentations to unlock deliciousness. By blending different ferments together we create complexity of flavour.

Copenhagen has become the centre of fermentation knowledge in global gastronomy, and we draw on our experience as former chefs and distillers to marry new techniques to old traditions.

Koji Fermentation Process

Blending

We ferment exceptional ingredients separately, then expertly blend them into a finished expression.

Murray’s experience as a distiller taught him the value of blending. 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.

blending different ingredients

Technique

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 blanch and toast botanicals. If we can extract flavour by applying technique, we do it.

Fruit fermentation