muri

from Copenhagen, Denmark

State-of-the-art blending.
1-7 of 7 products

Origin & Idea

Muri was founded in Copenhagen in 2020 as an urban blendery: kitchen, brewery, and laboratory all under one roof. Murray Paterson and Ioakeim Goulidis bring distillation, fermentation, and culinary arts together. Their aim: beverages with presence – complexly constructed, culturally connected, and clearly expressed.

From the initial spark to bottling, everything stays in Nordhavn: short distances, close to producers, close to the city. Muri thinks in terms of composition rather than category: drinks that define the moment – ​​not comparison. This is how a signature style is created that combines curiosity with the highest standards.

Craftsmanship & Ingredients

The foundation of the blends: wild herbs, fruits, vegetables, tea, wood. Sourced from small farms, gathered in Danish forests, selected for origin and sometimes also for the challenge of sourcing. In-house, the ingredients are first frozen, then extracted, roasted, or gently smoked. Each treatment serves to build layers – bitterness as a line, acidity as a pull, subtle sweetness as a binding agent.

Muri focuses on a few key ingredients in the blend, paying close attention to their transformations. This allows the origin and seasonality to remain perceptible, while the blending process brings the individual components together into a calm, complex structure.

Techniques & Texture

Several ferments intertwine: short, controlled fermentations with different yeasts; sourdough starters and kefir cultures for grip and length. For fruit and vegetables, Muri uses carbonic maceration or lacto-fermentation; smoke adds subtle, drying accents and helps to make some aromas more delicate. Extraction provides tannins and structure. The result is cuvées with fine tannins, clean acidity, and, depending on the structure, either a fine perlage or quiet tension. Nothing is effect – everything is balance.

Special Blends

Limited editions complement the core line – often developed in collaboration with chefs and sommeliers, they experiment with koji, frozen tomatoes, triple-fermented strawberries, herbal nuances, and wood. Each edition has a theme: an atmosphere, a focus, a moment. The accumulated culinary expertise shapes these elements into distinctive blends that expand the Blendery's range and demonstrate the limits of contemporary blending.

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MURI from Copenhagen pioneers non-alcoholic wine alternatives shaped by fermentation, craftsmanship and culinary precision. Founded by Murray Paterson and his team, the urban blendery works with herbs, fruits, vegetables and teas — fermented, roasted or smoked — to create drinks with depth, acidity and structure. Whether still or gently sparkling as a refined non-alcoholic sparkling wine option, MURI defines the gastronomic drink of a new era: sophisticated non-alcoholic pairings made for fine dining and rooted in Copenhagen's creative food scene.

MURI from Copenhagen is considered a pioneer in non-alcoholic wine alternatives with gastronomic precision. At their urban blendery, Murray Paterson and his team combine fermentation, roasting, and craftsmanship to create compositions with depth, acidity, and a fine tannin structure. Wild herbs, fruits, vegetables, and teas form the basis – still or with a delicate effervescence as a progressive non-alcoholic sparkling wine option. The drinks are intended as gastronomic accompaniments: sophisticated non-alcoholic pairings that complement menus and speak a new language of Nordic fermentation – modern, precise, and sensual.