On a side street in Copenhagen, far from the classic wine estates and distilleries, lies MURI. Not a traditional wine cellar, but an urban blendery full of fragrant fermentations, wild botanicals, and curiosity. Here, they're not looking for a replacement for wine or spirits; they're creating something entirely new.

MURI was born from a desire for taste without compromise. Founder Murray Paterson combined his experience in spirits and fermentation with a radical question: what if non-alcoholic could be not less, but more? More excitement, more character, more attention to what truly matters in the glass.

At MURI, we work with fermentations like kefir, kvass, and kombucha cultures, combined with infusions of flowers, herbs, fruits, vegetables, and teas. No concentrates, no shortcuts. Everything is hand-blended, tasted, and revised until each bottle feels like a creation. Layered, gourmet, and special.

MURI's drinks – from the freshPassing Cloudsto the deepFade to Blackare made for the dining table. For moments where taste and ritual matter. Not as an alternative, but as a fully-fledged choice. Chilled in a wine glass, poured as a gesture.

At MURI, you won't find any nostalgia for alcohol. Only a new future, built on taste, attention, and imagination.

Welcome to the home of MURI. Here, you'll drink differently and taste more.