Murray Paterson founded Muri in 2020 after working as a distiller at the groundbreaking Empirical Spirits distillery in Denmark. Ioakeim Goulidis then joined after a spell at the Noma Fermentation Laboratory.
Muri is inspired by - and a product of - the gastronomic community in Copenhagen, particularly the city’s expertise in fermentation. They use culinary techniques and unusual ingredients to create blends with real craft and story.
Murray and Ioakeim are fixated by flavour development and changing perceptions around the Non-Alcoholic category. They are devoted to quality which is why we work with small-scale farmers and forage botanicals in nearby Danish forests.
By using flavours and techniques connected to a culinary sphere, there drinks are an ideal companion to a plate of food. A progressive take on the traditional wine pairing, they say.
- Soft red fruits and creamy smokiness, with a delicate aromatic finish. Yamilé is refreshingly dry and approachable but with playful flavour complexities and vinous funkiness.
Wisdoms of a connoisseur:
For everyone who likes it complicated but still without alcohol!