MURI

MURI's production approach involves long ferments, obscure ingredients, and blending to create unexpected flavor combinations.^[6] MURI hires chefs to run production more like a kitchen than a brewery.^[9] MURI uses fermentation, smoking of ingredients, and blending as its core flavor-building techniques.^[9] MURI describes its approach as balancing acidity with sweetness and tannin with texture to create drinks that pair with food.^[9] Fat-washing is a technique MURI can only use on a tiny scale.^[12] MURI's products are naturally non-alcoholic by design, not de-alcoholized — they are never produced with alcohol that is later removed.^[18] MURI uses special yeast cultures that do not create alcohol to fuel their fermentations, combined with carefully limited sugar levels, time, and temperature to ferment without producing more than trace amounts of alcohol.^[18] MURI operates its own smokery used for smoking ingredients such as vanilla over beechwood.^[22] MURI produces non-alcoholic blends by fermenting ingredients without producing alcohol, using short fermentations with special yeasts, water kefir, kvass, and koji, rather than de-alcoholizing.^[24] MURI blends contain no sulphites, preservatives, or additives.^[24] All MURI bottles from Summer 2025 onward have a 3-year shelf life when stored in a cool, dry place.^[24] All MURI bottles are pasteurized.^[24] MURI uses foraged botanicals picked throughout the year, with the busiest foraging period running from May to September.^[24] MURI produces all blends in small batches entirely under their own roof.^[24] New Forms is filtered through spent quince solids from Passing Clouds so that natural pectins add body to the blend.^[2] MURI adapts carbonic maceration, a technique traditionally used in natural winemaking, for use in its non-alcoholic blends.^[3] MURI's blends incorporate ingredients such as lacto-fermented rhubarb, cold-brewed jasmine tea, and green shiso infusion.^[9] MURI uses cold brewing as a technique with jasmine tea in its blends.^[9] MURI's Koji Rice Series takes inspiration from sake in its production process.^[11] Paradis is a limited-edition sparkling rosé expression of fermented white currant, fat-washed with butter infused with foraged wild roses and blackened bergamot.^[12] For Paradis, MURI ferments white currants with a special wine yeast, then blends the result with a blackberry leaf and linden flower water kefir.^[12] For Paradis, MURI blackens bergamot through enzymatic browning — a process similar to how black garlic is made — to develop a more intense and deeper bergamot profile.^[12] For Paradis, MURI uses enfleurage to press wild rose and blackened bergamot into softened butter over several days to capture delicate aromatics before fat-washing the blend.^[12] MURI's fat-washing technique involves adding fat to the blend in liquid form, then chilling it so it solidifies and can be strained off, leaving an aromatic liquid.^[12] MURI previously used fat-washing for a blend created approximately two years before 2025 in collaboration with Restaurant Kadeau.^[12] At the MURI dinner experience, a sparkling bottle fat-washed with wild rose butter was served.^[14] At the MURI dinner experience, a carbonic raspberry cocktail was served.^[14] MURI cooked for their dinner experience using a yakitori grill set up outside the tasting room rather than a conventional kitchen.^[14] New Forms is made from a base of fermented local Stevnsbaer cherries.^[2] New Forms includes blackened bergamot as an umami-contributing ingredient.^[2] New Forms includes resinous juniper as an ingredient.^[2] New Forms includes bitter cinchona bark as an ingredient.^[2] MURI sources woodruff by foraging in a forest near Sorø, Denmark.^[4] MURI collaborated with Restaurant Kadeau to create a blend using Nobilis pine cones foraged from the Paradisbakkerne forest on the island of Bornholm, which Kadeau pickled before MURI infused them into the blend.^[8] MURI uses green shiso as an ingredient in its blends.^[9] A cocktail called 'Banana Split' was created using Homemade Banana Spirit, Cold Brew Coffee, MURI Koji Rice Series 1, and MURI Passing Clouds.^[13] A cocktail called 'Strawberry Daydream' was created using Fresh Strawberry Juice, Simple Syrup, and Sherbet Daydream.^[13] At the MURI dinner experience, a blend made from onions, carrots, and peas was paired with a dish of the same ingredients.^[14] MURI released a limited-edition bitter red aperitivo called New Forms, made from fermented Danish cherries, as part of their Test Kitchen series.^[21] MURI sources quince from a farm on the island of Møn, approximately one hour south of Copenhagen, run by a farmer named Eva.^[24] MURI sources berries from a family farm in Jutland run by a farmer named Niels.^[24] All MURI singles are alcohol-free and vegan.^[23] Uzume and Yamilé are not suitable for vegans.^[24]