Passing Clouds Muri | Danemark

Passing Clouds | Muri

Passing Clouds is the first creation from Muri, a distillery founded in Copenhagen in 2020 by Murray Paterson, a former distiller at Empirical Spirits. From the very beginning, this cuvée has become the benchmark of the lineup, as well as the most popular worldwide. Its name pays homage to a legendary club in Northeast London, the “Passing Clouds,” which has since closed. This connection to popular culture says a lot about the brand’s spirit: as demanding as it is curious, and resolutely unconstrained by convention.

Ioakeim Goulidis, formerly of the Noma Fermentation Laboratory, joined Murray Paterson very early on. Together, they laid the foundation for their philosophy: to create deeply complex and satisfying non-alcoholic beverages.

Ingredients and Botanical Blend

The beverage is based on a blend of several distinct fermentations. At the heart of the blend: white and red currants, quince kefir, cold-brewed jasmine tea, and a caramelized malt kvass inoculated with sourdough starter and infused with geranium and sweet woodruff. Each component is produced separately, then blended in a stainless-steel tank.

The quinces come from the island of Møn, where they are organically grown by Eva Bøtker. The sweet woodruff is handpicked during the summer in the forests around Copenhagen. The emphasis on local and seasonal ingredients is at the heart of Muri’s philosophy and directly shapes the flavor profile of each batch.

Fermentation and Production

The red currants ferment with Pichia kluyveri yeast, known for producing fruity esters and a pleasant acidity. The quince kefir, in turn, adds a creamy texture and a rounded fruitiness. The final blend is carbonated to 2.5 bar, with no added sulfites (less than 10 mg/L total), and no artificial flavors or preservatives. The beverage is pasteurized for stability, but no additives mask the work of fermentation.

It’s a decidedly culinary approach: Muri conceives the blend just as a chef conceives a dish, layer by layer, with a technical precision rarely seen in the world of non-alcoholic beverages.

Passing Clouds | Muri: The Expert Sommelier’s Opinion

Philippe Mischler, sommelier at Mundovin

I won’t deny that I was skeptical about this type of product at first. Non-alcoholic alternatives often suffer from a deal-breaker: blandness. Passing Clouds is anything but bland. Fermentation with Pichia kluyveri, kefir, wild woodruff: every technical decision has a measurable aromatic impact. What Muri achieves here is giving a non-alcoholic beverage the tension and complexity you’d expect from a good pét-nat. Serve well-chilled, between 6 and 8°C, in a glass designed for fine bubbles to fully appreciate the floral notes. Once opened, store in the refrigerator for no more than two to three days.

The Nose

The nose opens with jasmine and fresh red currant, clean and precise. Behind them, quince adds a touch of ripe, almost candied fruit. Woodruff adds a subtle, slightly wild herbal note. A hint of honey rounds out the profile without weighing it down.

Palate

On the palate, the attack is lively, driven by the crisp acidity of green fruits. The mid-palate softens thanks to the quince kefir: a creamy, smooth, almost silky texture. The bubbles are fine and well-integrated. The finish is clean, slightly herbaceous, with lingering notes of red currant and what the Anglo-Saxons call the “funkiness” of natural pét-nats. A slight astringency at the very end of the palate structures the whole without making it harsh.

This product has a Best-Before Date of 06/2029. The product remains safe to consume after this date.