This week I'm joined by Murray Patterson, founder of Muri - a unique range of fermented non-alcoholic drinks designed for wine occasions. Murray shares his fascinating journey from a soul-crushing corporate job at JP Morgan to discovering his passion for fermentation in the cider industry before relocating to Copenhagen - a global hub for fermentation expertise.

At Muri, they're breaking free from simply mirroring alcoholic drinks, instead using chef-led techniques and complex fermentation processes to create genuinely original flavour profiles. Murray explains their painstaking methods, from carbonically macerating strawberries to lacto-fermenting beetroot and creating tomato wine. We discuss the challenges of naming this new category, the thriving low-no scene in Copenhagen, and Murray's mission to bring craft and premiumisation to non-alcoholic drinks.

 

WE CHAT ABOUT
0:00 Doing things differently at Muri
2:35 Murray's story
6:24 Breaking away from banking
8:07 The low/no inspiration behind Muri
10:22 Who is Muri for?
13:52 Not a wine alternative
15:41 Naming a category
18:38 12 Michelin stars
20:40 How it's made
24:01 Blending funky flavours
27:46 Fermentation & other techniques
29:53 Muri & food
32:25 The low/no scene in Copenhagen
35:51 Challenges of London/international distribution
37:25 Was premiumisation the goal?
41:25 Finding Muri
42:51 The BBQ-Q

WE ALSO TALK ABOUT:
To Öl
Botivo*
Rapscallion Soda
Ish*
Copenhagen Sparkling Tea*
Sylva
Ama Brewery

MURI-DRINKS.COM  //  @MURIDRINKS

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#14 Unfiltered Journeys in Fermentation with Ama Brewery

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