Sherbet Daydream Muri | Danemark

Sherbet Daydream | Muri

Sherbet Daydream is one of the most unique creations from MURI, a small urban blendery based in Copenhagen. Founded by Murray, a former distiller at Empirical Spirits and a former student at Noma, the brand was born from the simple belief that non-alcoholic beverages deserve their own identity, shaped by gastronomy and fermentation.

“Sherbet Daydream” evokes the tangy, effervescent powder found in traditional British candies: vibrant, colorful, and slightly nostalgic—the name says it all.

Ingredients and Blend

Conceived as an alternative to rosé Champagne, the drink is built around three aromatic pillars: red currant juice (13%), marinated rhubarb (6.4%), and juniper berry kefir. Douglas fir (0.16%), harvested from nearby Danish forests, adds a refreshing, resinous, and herbal note—almost Nordic in character. These ingredients are authentic, with no concentrates, no added flavors, and no preservatives.

Fermentation and Production

The entire process, from fermentation to bottling, is carried out in-house in Copenhagen. MURI employs multiple fermentation methods: proprietary yeast strains, sourdough, and kefir cultures. It is this layering of fermentation processes that builds the product’s complexity, much like a chef creates a great dish. The beverage is then pasteurized, yet it loses none of its liveliness. It contains less than 0.5% residual alcohol, derived from natural fermentation.

Sherbet Daydream | Muri: The Sommelier’s Take

Philippe Mischler, sommelier at Mundovin

What struck me right away was the coherence of the project. MURI doesn’t seek to mimic a sparkling rosé: it freely embraces its conventions, then subverts them. Here, the marinated rhubarb plays the role that tartaric acidity would play in a wine from a cool climate. It provides structure, tension, and a sense of integrity. Sherbet Daydream is a drink crafted with precision, conceived as much by chefs as by winemakers. I always serve it at 8 °C, in a narrow-stemmed glass, to concentrate the aromas and preserve the fine bubbles. At the table, it holds its own alongside acidic or briny dishes—where many non-alcoholic alternatives fall short.

The Nose

The nose opens with bright red berries, red currant leading the way, with a hint of citrus in the background. A touch of sweet vanilla rounds out the profile. Subtle, fragrant notes of pine hint at the presence of Douglas fir. The profile is clean, bright, and light.

Palate

On the palate, the attack is clean and fruity. Rhubarb quickly imposes its lively acidity, which energizes the wine without overpowering it. The texture is slightly creamy, thanks to the kefir cultures. The balance between sweetness and acidity is well maintained. The finish, dry and slightly herbaceous, leaves a pleasantly tart and juicy sensation.