Bibine Club
MURI - Passing Clouds
MURI - Passing Clouds
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MURI - Passing Clouds
Passing Clouds is made from a white currant wine, wedge kefir, jasmine tea and a woodruff and geranium kvass.
It is sparkling and refreshing, with a nice acidity, a nose of flowers, honey and ripe fruit. Passing Clouds is dry but with several levels of aromas and a slightly funky vinous side.
🍸 Serve chilled in a champagne flute and enjoy as an aperitif, with seafood or hard cheese. For dessert it would work well tone-on-tone with pear or quince.
Once opened, keep it refrigerated for two days with a champagne cork.
75cl - Less than 0.5% alcohol
Murray Paterson founded Muri in 2020 after working as a distiller at Empirical Spirits in Denmark. Ioakeim Goulidis then joined him after a stint at the Noma Fermentation Laboratory.
Muri is a natural fermented drink inspired by Copenhagen's gastronomic community, particularly the city's fermentation expertise. They use culinary techniques and unusual ingredients to create blends with real craftsmanship and real history. They are obsessed with developing flavors and changing perceptions around the alcohol-free category. Their watchword is quality, which is why they work with small farmers and fodder plants in the neighboring Danish forests. Using flavors and techniques related to a culinary sphere, their drinks are an ideal companion for any plate. A progressive approach to the traditional food and wine pairing we know today.
Exclusive import Bibine Club
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