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Muri - The Sound - Still Orange Wine Alternative 0.4% ABV

Muri - The Sound - Still Orange Wine Alternative 0.4% ABV

Regular price €18,00

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Dry - Stone Fruits - Complex

THE SOUND is an orange still fermented blend of luxurious complexity, named after the strip of ocean that separates Copenhagen from Sweden. Inspired by the Muri team’s lazy evenings by the water, sipping skin contact wines and tending the barbeque. 

The base is made from apricots which have been soaked in Oloroso sherry then roasted to caramel brown, toasted hay, and salted magnolia flowers. It is given extra tannin from Yunnan tea, marigold and pine sap. This base is then fermented in multiple ways, using Pichia Kluyveri yeasts, kefir grains, and kombucha scoby to recreate the types of acidity one finds in natural wines. The blend is finished with fermented gooseberries, to lend tartness and an elegant finish.

For over 2 years we were on the hunt for some amazing non-alcoholic option. Not something that is an inferior version of something else. And something a bit more complex than a kombucha or soda. Something with great complexity, craft and that can sit proudly in-place of or beside wine. Last year we came across Muri.

Founded in 2020 by distiller Murray Paterson. Inspired by his time working at groundbreaking distiller Empirical Spirits in Denmark and living amongst a community of fermentation experts. He set about building a low/now alcoholic drinks of real craft and story that can stand in place of wine in a culianry sense.

Everything resolves around fermentation, gastronmic technique and blending. As opposed to kombucha or an infusion (like sparkling teas etc) Muri uses special cultivated yeasts, kefir grains and sourdough starter as seperate cultures within the same drink. These techniques include carbonic maceration (borrowed from winemaking), wood smoking and lacto fermentation (also borrrowed from winemaking) to boost flavour and texture. They also forage their own herbs, grind malt and toast botanicals. These different elements are then blended, much like the composition of a dish, to layer taste structure and complexity.

This is not only the next step in Low & No Alcoholic drinks. But a giant leap.

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