MURI Passing Clouds

INSPIRATION | Passing Clouds was Muri’s first release, a fresh, easy-todrink bottle of bubbles named after a psychedelic nightclub in London. In restaurants, it’s generally served as an aperitif, as a Champagne alternative.

BASE | The base of the drink is a quince water kefir, which gives the fruit-forward taste and the creamy mouthfeel. Gooseberry wine (fermented gooseberry juice) is added next for acidity, with a cultivated yeast that provides floral notes.

FERMENTATION LAYERS | Layered in is a cold-brewed jasmine tea,which accentuates those aromatic qualities you find in the glass. We then add kvass, a caramel malt inoculated with sourdough starter, to give some of those brioche and toasty notes that Murray loves in Champagne. The kvass is infused with geranium and locally foraged woodruff.

RESULT | A dry, complex, floral, and sparkling, and reminds us of some of our favorite skin contact pet nats. Sparkling and refreshing with bright acidity and a heady nose of flowers, honey and ripe fruits. Passing Clouds is dry but with multiple dimensions of flavors and a vinous funkiness.

INGREDIENTS | White currant and gooseberry wine, quince kefir, jasmine tea, geranium & woodruff kvass.

Uncategorized Non-Alcoholic Fermented Blend

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