MURI

Founded in Copenhagen in 2020 by Murray Paterson, MURI emerged from Denmark’s groundbreaking fermentation and culinary scene with a mission to create non-alcoholic drinks that could stand alongside fine wine at the table. Drawing on experience in cider making, distillation, and fermentation, Paterson set out to build beverages from the ground up rather than remove alcohol from existing products. The result is a collection of complex, thoughtfully crafted drinks that have earned placements at Michelin-starred restaurants and some of the world's most celebrated dining destinations.

At MURI’s Copenhagen blendery, ingredients such as fruits, teas, herbs, grains, and botanicals are fermented separately before being blended into layered, nuanced beverages. The process takes inspiration from both traditional fermentation practices and modern gastronomy, creating drinks that offer acidity, texture, aromatics, and depth without relying on alcohol. Each bottling is designed to provide the same sense of occasion and food-pairing versatility typically associated with wine.


We're now carrying Yamilé, one of MURI’s most approachable and food-friendly creations! Named after a Peruvian winemaker who introduced the team to carbonic maceration—a fermentation technique used for juicy fruit character—Yamilé uses whole raspberries fermented carbonically alongside gooseberry mead infused with lacto-fermented, beechwood-smoked rhubarb. The result is bright red fruit, delicate florals, subtle spice, and a savory smoky edge that gives the wine a vibrant, slightly funky personality. Pair with barbecue chicken, grilled seafood, and summer veggies!