Paradis

Nose. Creamy floral aromatics, attributed by MURI to the butter wash.^[1]

Palate. Crisp in structure, with tannins drawn from the blackberry leaf. The overall character is described as elegant, delicate, clean and bright.^[1]

Structure. Points the sources address:^[2]

• Tannin: present, derived from blackberry leaf
• Body: creamy texture from the butter fat-wash
• Complexity: described as elegant and delicate, clean and bright

Paradis was poured as an apéritif at Restaurant Odette's pop-up at Tivoli in Copenhagen in September 2025. MURI recommends it with raw or cured seafood, and states that it was specifically tested with oysters.^[1]

Paradis is a sparkling rosé expression of fermented white currant, fat-washed with butter infused with foraged wild roses and blackened bergamot. Its base components are a white currant ferment and a blackberry leaf and linden flower water kefir.^[3]

White Currant Ferment — Base. White currants are fermented with a special wine yeast to form the base of the blend.^[2]

Blackberry Leaf & Linden Flower Water Kefir — Structure and Aromatics. The fermented white currant base is blended with a water kefir made with blackberry leaf and linden flower. The blackberry leaf contributes tannins that give the finished blend its crisp structure.^[2]

Wild Rose — Aromatic. Foraged wild roses are infused into butter, which is then used to fat-wash the blend.^[2]

Blackened Bergamot — Aromatic Depth. Bergamot is blackened through enzymatic browning, a process MURI likens to the making of black garlic, to intensify its flavour and develop a deeper bergamot profile. The blackened fruit is then infused into the butter used for the fat wash.^[2]

Butter — Texture. Wild rose and blackened bergamot are pressed into softened butter over several days by enfleurage, capturing the delicate aromatics before the butter is used to fat-wash the blend. MURI states the technique is used to build silkiness in Paradis, and credits the butter wash with the drink's creamy floral aromatics.^[1],[2]

Specifications. Classification and format facts stated for the bottling:^[1]

• Style: sparkling rosé expression of fermented white currant
• Availability: limited-edition, one-off special edition

What distinguishes the blend is its use of two culinary techniques rarely applied to beverages: enzymatic browning of bergamot, and enfleurage of butter with aromatics that is then used to fat-wash the finished blend. MURI describes the blackening of the bergamot as a process similar to how black garlic is made, undertaken to develop a more intense and deeper bergamot profile.^[1],[2]