MURI Yamilé

INSPIRATION | This drink is a result of a collaboration with our good friend Yamilé Abad, whom this drink was named after and is an Enologist working for over a decade in natural wine. She taught us about carbonic maceration which is showcased through carbonic macerated raspberries.

BASE | The base is carbonic macerated raspberries,which provide a very tart flavor, lots of acidity, and give the drink a nice bubblegum pink color. Honey is used as the primary sugar source, and the sweetness is balanced out by the acidity of the gooseberry mead.

FERMENTATION LAYERS | Lacto-fermented smoked rhubarb is layered in next; the fruit has been smoked over beechwood for two days, which gives the drink a slight hint of smokiness. There’s a water kefir in this blend, which has been macerated with blanched pink peppercorn,star anise, and goldenrod flowers.

RESULT | A refreshingly dry and approachable libation with lightly playful flavour and familiar almost natural wine-like funkiness. The kefir creates a mouthfeel and texture that can be hard to find in non-alc drinks. Perfect for maintaining the illusion of a rich alcoholic libation.

INGREDIENTS | carbonic raspberry and gooseberry mead, smoked lactofermented rhubarb, goldenrod pink peppercorn kefir.

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