Yamilé

Name Origin. MURI states that Yamilé is named after a friend of the same name — a Peruvian oenologist and fermentation expert who helped with the early-stage experimentation of the blend. According to MURI, during her visit she taught the team the technique of dry carbonic maceration, which was then used in the Yamilé blend. MURI describes the finished blend as reflecting the characteristics of its namesake: fun, bubbly, and complex. Separately, MURI notes that Yamilé traveled to Copenhagen to work with the team on a project making chicha de jora, a black corn beer.^[1],[2]

Base Blend. MURI describes Yamilé as an energetic sparkling rosé made with carbonic-macerated raspberries, gooseberry mead, fermented and smoked rhubarb, goldenrod, and pink peppercorn kefir. A more granular account from MURI lists a gooseberry-honey mead, carbonic raspberries, lacto-fermented and smoked rhubarb, and a goldenrod and pink pepper water kefir, with the mead base infused with the carbonically macerated raspberries. The June 2022 account in Good Drinks describes it as a sparkling rosé-style blend of carbonic-macerated raspberries, gooseberry mead, lacto-fermented rhubarb smoked over beechwood chips, and goldenrod kefir, finished with star anise and blanched pink peppercorns.^{[3],[4],[5],[6],[7]}

Gooseberry-Honey Mead — Structural Base. Yamilé is based on a gooseberry mead. MURI states the honey is fermented into a mead using a cultivated yeast, forming the foundation into which the carbonically macerated raspberries are infused. One account by MURI describes the drink as built from a carbonic maceration of raspberries with salted and smoked rhubarb in a mead base.^[5],[7],[8]

Fermented & Smoked Rhubarb — Smoky, Savoury Layer. The rhubarb used is the heritage 'Svendborg Vindrabarber' variety, an old Danish rhubarb MURI describes as selected for its bright, rounded acidity. MURI states the rhubarb is salted, lacto-fermented, and then cold smoked over beechwood, with the smoking done in MURI's in-house smokery. It contributes the drink's smoky, salty layer.^{[8],[9],[10],[11],[12],[13]}

Goldenrod & Pink Peppercorn Water Kefir — Aromatic Seasoning. Goldenrod, an anise-like flowering plant that grows wild in Danish forests, is a key botanical foraged for MURI. It is used alongside pink peppercorns in a water kefir. The pink peppercorns are blanched from cold seven times to remove harsh flavours, a technique MURI likens to the way garlic is treated. The Good Drinks account also notes the blend is finished with star anise.^[6],[8]

Nose. MURI describes the nose as overripe golden tomato and red fruit.^[3]

Palate. On the palate, MURI describes salty smoke and gentle raspberry acidity. The drink is characterized as bright and tart with smoky, fruity, and savory layers, and more broadly as a vibrant, fruity, and aromatic blend of fermented raspberries with a delicate touch of smoked rhubarb. MURI describes it as a dry sparkling rosé mead with soft red fruit character and unexpected depth including gentle smoky, savoury, and salty notes.^{[3],[5],[14],[15]}

Structure. MURI's stated characteristics indicate the following:^[5]

• Sweetness: dry
• Acidity: bright, tart; gentle raspberry acidity
• Complexity: complex, with smoky, fruity, and savoury layers

MURI recommends Yamilé with cured or smoked fish, or with meats and vegetables charred on the BBQ.^[3]

Ingredients Policy. Yamilé is not suitable for vegans.^[13]