Yamilé Muri | Danemark

Yamilé | Muri

MURI is a Copenhagen-based company founded in 2020 by Murray Paterson. Neither a brewery, nor a distillery, nor a winery, this artisanal blendery set its simple yet radical goal early on: to shake up the non-alcoholic beverage scene by offering complex and deeply satisfying drinks.

Yamilé is a centerpiece of their lineup. It is named after Peruvian winemaker Yamilé Abad, who introduced carbonic maceration to MURI’s approach and inspired an entire blending philosophy. A heartfelt tribute that speaks volumes about the brand’s philosophy of community and curiosity.

Botanicals, Fermentation, and Blending

Yamilé is a sparkling rosé blend, conceived as an alternative to rosé Champagne. At its core are raspberries macerated using carbonic maceration, a technique borrowed from the world of wine to extract the fruit’s essence without altering its character. Added to this are gooseberries, beechwood-smoked rhubarb, and a kefir and pink peppercorn fermentation. The honey combined with the gooseberries forms a sort of mead, which adds roundness to the blend. Goldenrod, angelica root, and star anise round out this complex aromatic profile, where each ingredient is treated with the precision of both a chef and a winemaker.

Viticulture and Winemaking

MURI produces its beverages without artificial additives, synthetic flavors, or preservatives. The rhubarb is smoked using traditional methods, and the kefir is macerated with star anise, pink pepper, and goldenrod flowers in their own fermentation tanks. Each component undergoes a brief independent fermentation before being blended with precision. The final product is pasteurized without the addition of sulfites. This approach to non-alcoholic beverages is on par with that of the leading fermentation houses.

Yamilé | Muri: The Sommelier’s Review

Philippe Mischler, sommelier at Mundovin

I’m generally skeptical of non-alcoholic beverages that claim to mimic wine. But Yamilé doesn’t mimic anything. This beverage follows its own logic, with its own sensory characteristics. Beechwood-smoked rhubarb, carbonic maceration of raspberries: these are the marks of an artisan’s craft that have won over the industry. Smoky notes dominate at first, then fade to reveal an explosion of fruit. Yamilé is a drink to be served chilled, in a stemmed glass, paired with a gourmet meal: that’s exactly what it was designed for!

The Nose

The nose opens with fresh, slightly tart raspberry. A creamy, mellow smokiness and delicate spices emerge in the background: pink pepper and a hint of anise unfold their savory complexity. A note of very ripe, almost vinous tomato surprises with its umami depth. The overall profile is aromatic and harmonious, with real depth.

On the palate

On the palate, the fine bubbles carry an attack of bright red berries and tart raspberry. The texture is rounded, with the mellowness of honey perceptible without any residual sweetness, perfectly balancing the refreshing acidity. A hint of smoky, appetizing flavor runs through the mid-palate. The finish lingers with notes of pink pepper and botanical flavors: complex, persistent, and unexpected for a non-alcoholic beverage.