It was in 2020 that Murray Paterson created Muri after working in cider makers in England, then as a distiller at Empirical Spirits in Copenhagen. Ioakeim Goulidis, who worked at the Noma Fermentation Laboratory of renowned chef René Redzepi, joined him shortly after. Recently joined by Diego (ex-Mugaritz), the Muri trio is inspired by current gastronomic dynamism and offers unique alternative drinks without alcohol!
Fermentation, which may not be alcoholic, is at the heart of their products. They use culinary techniques as well as sometimes unusual local ingredients to create delicious and surprising mixtures.