MURI x The Four Horsemen

The declared ingredient list is sour cherry juice (49%), water, red currant juice, tomato (7%), beetroot (2.7%), sugar, green peppercorn, bay leaf, salt, and yeast.^[1]

Stevnsbær Sour Cherry Wine — Base. The base of the blend is a wine made from Stevnsbær sour cherries, a local Danish variety, fermented with a wine yeast. In a March 2025 podcast the cherries are described simply as Danish sour cherries fermented into a wine. Sour cherry juice accounts for 49% of the finished blend.^{[1],[2],[3],[4]}

Red Currant — Co-Fermented Fruit. Red currants are fermented together with the sour cherries in the base wine, and red currant juice appears on the ingredient list.^[5]

Lacto-Fermented Beetroot — Savoury Complexity. Red beetroot is lacto-fermented and added to deepen the blend's savoury complexity; MURI's social media links the lacto-fermented beets to the drink's spicy finish. Beetroot makes up 2.7% of the blend.^[1]

Bay Leaf Water Kefir — Herbal Spice and Structure. A water kefir is infused with bay leaf, contributing herbal spice and structure.^[1]

Green Peppercorn — Herbal Spice and Structure. Green peppercorn enters as a water kefir infusion, described as contributing herbal spice and structure. De Maison Selections states that the entire cuvée is infused with green peppercorns blanched seven times to remove bitterness.^[5],[6]

According to De Maison Selections, the base 'wine' of Stevnsbær sour cherries and red currants is fermented with Pichia kluyveri yeasts, yielding very low alcohol and pronounced, complex aromas. To that base are added short fermentations of bay leaf water kefir, ice-clarified tomato juice and lacto-fermented beetroot. The green peppercorn infusion is applied to the entire cuvée, with the peppercorns blanched seven times beforehand to strip bitterness.^[3],[4],[5]

Appearance. The drink is a still red.^[1]

Nose. MURI describes fresh-cut herb aromatics over tart dark fruit. De Maison Selections records complex and subtle notes of fresh cut herbs and forest fruits with a tart and juicy earthiness.^[3],[5]

Palate. Ripe red fruit leads, with balanced acidity and a luxurious, silky texture. Salty beetroot contributes an intricate savouriness and earthy beet notes, with a touch of savoury spice and a lightly spicy finish. In a March 2025 podcast the style is likened to Cabernet Franc — slightly peppery, with a silky texture and mouthfeel. MURI calls it a silky, rich blend of sour cherries, ice-clarified tomato and green peppercorn, and 'almost an addictive sip'.^{[1],[3],[4],[6],[7],[8]}

MURI suggests duck, root vegetables, or Toulouse sausage with mashed potatoes and prunes. Paterson describes it as his cosy night-in drink, especially with a rich ragù.^[6],[9]

Specifications. Classification and format figures as stated by MURI and its US importer:^[1],[5]

• Style: still red, non-alcoholic
• ABV: less than 0.5%
• Sulfites: no added sulfites, total SO2 under 10 mg/L

Ingredients Policy. The bottle carries no artificial additives, flavours or preservatives, and is vegan and gluten-free.^[5]