Paradis

A one-off for Restaurant Odette. MURI created Paradis as a limited-edition, one-off special edition in collaboration with the three-Michelin-star Restaurant Odette in Singapore. It was served as an apéritif during Odette's month-long pop-up at Tivoli in Copenhagen in September 2025.^[1],[2]

Fermented White Currant -- Aromatic Base. The base of Paradis is white currant fermented with a special wine yeast. This fermented white currant is the rosé expression around which the rest of the blend is assembled.^[1]

Blackberry Leaf & Linden Flower Water Kefir -- Structure and Lift. MURI blends the fermented white currant with a water kefir infused with blackberry leaf and linden flower. The blackberry leaf contributes tannins that give the blend its crisp structure.^[1]

Wild Rose & Blackened Bergamot Butter -- Aromatic Fat-Wash. Wild rose and blackened bergamot are pressed into softened butter over several days by enfleurage to capture their delicate aromatics. That infused butter is then used to fat-wash the blend, lending creamy floral aromatics. The roses are foraged, and the bergamot is blackened through enzymatic browning — a process MURI compares to how black garlic is made — to develop a more intense, deeper bergamot profile.^[1]

Nose. MURI describes creamy floral aromatics arising from the butter wash.^[1]

Palate. The palate shows a crisp structure drawn from the blackberry leaf tannins, with an overall character MURI characterizes as elegant, delicate, clean, and bright.^[1]

Structure. ^[1]

• Tannin: Present, from blackberry leaf, providing crisp structure
• Body: Creamy, from the butter fat-wash
• Complexity: Elegant, delicate, clean, bright

Raw and cured seafood. MURI states that Paradis pairs well with raw or cured seafood, and that it was specifically tested with oysters.^[1]

Specifications. Paradis is classified as a limited-edition sparkling rosé expression of fermented white currant.^[1]

• Category: Limited-edition sparkling rosé (fermented white currant)
• Production: MURI, Copenhagen