From: Copenhagen, Denmark
Fruity - Light - Tannic
Nuala is complex, juicy and fresh but with real poise. Aromas of red berries are met with a hint of forest, a slight tartness and a layered palate with gentle tannins.
About Muri: 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 the gastronomic community in Copenhagen, particularly the city’s expertise in fermentation. We use culinary techniques and unusual ingredients to create nolo blends with real craft and story.
We are obsessed by flavour development and changing perceptions around the No & Low category. We 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, our drinks are an ideal companion to a plate of food. A progressive take on the traditional wine pairing, we say.
Fermentation is our starting point. Wine is a fermented drink, so it makes sense that fermentation is the foundation of what we do. Many nolow producers shy away from fermentation as it naturally creates alcohol, but our expertise in layering together varied types allows us to bring the funk without the alcohol.
Copenhagen has become the centre of fermentation knowledge in global gastronomy, and we draw on our experience here to showcase different types for different purposes.
Many brands rely on lots of ingredients to make their product interesting, but we go way, way further. Technique is our point of difference. Rather than simply making a kombucha or infusion, we might use special cultivated yeasts, kefir grains, and sourdough starter as separate cultures within the same drink.
We use techniques like dry carbonic maceration, wood smoking, and lacto fermentation to boost flavour and texture. We forage and dry our own herbs. We grind our own malt. We blanch and toast botanicals. If we can extract flavour by applying technique, we do it.
Murray’s experience as a distiller at Empirical Spirits taught him the value of blending drinks. He learned to view the composition of a drink much like the composition of a dish. At Muri we use different liquids for specific purposes relating to taste and structure. We carefully piece these together to build up layers of flavour, funk, and complexity.
As a wine or cidermaker does, elements are used for acidity, tannin, body or structure. We believe that you cannot replicate the complexity of wine in non alcoholic drinks without blending.
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