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ALCOHOL-FREE DRINKS BY MURI
MURI is a Copenhagen drinks house started in 2020 by Murray Paterson, previously a distiller at Empirical, with Ioakeim Goulidis, who came from the Noma fermentation lab. It began in a rented walk-in fridge at a mushroom farm and now produces in Nordhavn. The idea is to use the fermentation know-how of Copenhagen's restaurants to make drinks that belong at the table in place of wine, without the alcohol.
Each drink is built in layers, from short fermentations stopped before alcohol develops, water kefir and kvass, plus smoking, carbonic maceration, lacto-fermentation and koji. Passing Clouds is a sparkling white with quince, gooseberry, jasmine and woodruff, Yamilé a sparkling rosé with raspberry, rhubarb and pink peppercorn, and Fade to Black a sparkling red with blackcurrant, pine and fig leaf. Look out for The Sound, a still orange with magnolia and citrus peel.
