Tasting Profile
Palate. MURI describes the blend as vibrant yet structured: floral, mineral, lightly creamy, and deeply refreshing.[1]
Pairings
At Restaurant ESSE, the blend opens the non-alcoholic pairing menu, positioned as the Champagne moment at the start of the meal.[1]
Composition & Vinification
The declared ingredient list is water, gooseberry juice, blackberry leaves, linden flower, wild rose petals, butter, and kefir culture.[1]
Fermented Gooseberry — Fruit Core. Fermented gooseberries form the base of the blend.[1]
Wild Rose Butter Fat-Wash — Texture and Floral Lift. Butter infused with wild rose petals is used to fat-wash the blend. MURI describes the fat-wash as lending a soft, rounded texture reminiscent of fine oak ageing, with the rose bringing delicate floral lift and aromatic tension.[1]
Blackberry Leaf Water Kefir — Structure. Blackberry leaves are picked directly outside MURI's headquarters, then bruised, oxidized, and turned into a tannic tea for structure. A water kefir scented with blackberry leaves is layered into the blend.[1]
Linden Flower — Finishing Botanical. Foraged linden flowers finish the blend.[1]
Provenance & Sourcing
Ingredients Policy. The blend contains dairy allergens.[1]
Production Philosophy
MURI × ESSE: The Beginning is a fermented blend built around fermented gooseberries that are fat-washed with butter infused with wild rose petals, layered with a water kefir scented with blackberry leaves, and finished with foraged linden flowers. It was made for Restaurant ESSE in Copenhagen, where MURI founder Murray Paterson worked with beverage director Eva Baumgartner on the restaurant's non-alcoholic pairing menu. The bottle occupies the opening position on that menu, conceived as an alternative to Champagne with, in MURI's description, equal lift, texture, and sense of occasion.[1]