Passing Clouds

The first blend Muri ever released, and still the one that travels furthest. It takes its name from a long gone East London nightclub, and it was built with the champagne moment in mind, the pour that starts the evening. Quince kefir is the backbone. The fruit is grown organically by Eva Bøtker on her farm on the Danish island of Møn and picked in autumn, then fermented and blended with gooseberry, jasmine tea and woodruff foraged from forests on the edge of Copenhagen. Barley malt adds body, which also means the bottle contains gluten. The result is green and floral on the nose, juicy through the middle, with a clean, faintly herbaceous finish and just enough tannin to stand up next to a plate of food. Sparkling, 750ml, under 0.5% ABV, about 15 calories per 100ml. Pour it into a wine glass when guests arrive, or keep it on the table through dinner.