Tasting Profile
Nose. Caramelised stone fruit, almond kernel and spice, with ripe fruit.[1]
Palate. Ripe fruit and bright acidity carry a subtle nuttiness and savoury depth. MURI describes the result as layered and deeply nuanced, balancing richness against elegance.[1],[2]
Structure. Points the claims support:[2]
- Acidity: bright
- Complexity: layered and deeply nuanced
Pairings
The blend was created for the pairing menu at Restaurant ESSE, where it was first paired with venison and is also served alongside desserts. It was designed with the dessert course and pastry work in mind.[1]
Composition & Vinification
Declared ingredients: water, plums, vinegar, muira puama bark, sugar, kefir culture, and lactobacillus.[1]
Green Reine Claude Plums — Sole Fruit Base. The plums are green Reine Claude, grown on Lilleø, an island in Denmark. They are the single fruit around which the whole blend is built, and every one of the drink's techniques is applied to them.[1]
Muira Puama Bark — Declared Botanical. Muira puama bark appears in the declared ingredient list alongside water, vinegar, sugar, kefir culture and lactobacillus.[1]
Fermentation Methodology
Three parallel treatments are applied to the plum crop. Carbonic maceration is used to soften the fruit. A portion of the fruit and the stones is blackened and then held at low temperature for several weeks. The remainder is lacto-fermented to supply acidity. The declared kefir culture and lactobacillus correspond to the cultured elements of the process.[2]