Passing Clouds

Passing Clouds contains water, white currant juice, gooseberry juice (11.5%), quince (9%), wheat malt (gluten), sugar, jasmine, woodruff (0.01%), salt, geranium, and yeast.^[1] Passing Clouds uses jasmine as an ingredient, intended to give the blend a profound floralness.^[1] Passing Clouds uses geranium as an ingredient, intended to give the blend a profound floralness.^[1] Woodruff is a botanical ingredient in Passing Clouds, contributing warm honey and almond notes.^[2] MURI forages woodruff from spring through summer to maintain a year-round supply for Passing Clouds.^[2] Passing Clouds is composed of five components: Quince Kefir, White Currant Wine, Jasmine Tea Infusion, Geranium Kvass, and Woodruff Infusion.^[4] The Quince Kefir component of Passing Clouds is made by grinding fresh quince, infusing it in water, and fermenting with water kefir grains, producing an aromatic liquid with lactic creaminess and slight acidity that serves as the backbone of the drink.^[4] The White Currant Wine component of Passing Clouds uses white currant juice sourced from a farmer named Niels in Thy, on the west coast of Denmark, which is fermented with a special yeast into a non-alcoholic white currant wine.^[4] The Jasmine Tea Infusion component of Passing Clouds uses sencha green tea aromatised with jasmine flowers from Grasse in the South of France, cold-infused to preserve floral aroma while extracting only a small amount of tannins and no bitterness.^[4] The Geranium Kvass component of Passing Clouds contributes a floral yet sweet aroma, providing structure and depth to the final blend.^[4] Passing Clouds is the only MURI product that contains caffeine, due to the tea in the blend.^[6] Passing Clouds is vegan.^[1]