Muri’s first release is named after a beloved nightclub in Northeast London. Passing Clouds is a sparkling cuvée of fermented gooseberries, quince kefir, jasmine tea, and woodruff & geranium kvass that blends a series of short fermentations to achieve its fresh, sparkling profile. In restaurants, it’s generally served as an aperitif or an alternative to sparkling or white wine. Passing Clouds is dry but with multiple dimensions of flavors and a vinous funkiness. Complex, floral, and sparkling, it is reminiscent of skin-contact pét-nats.
Gooseberries are fermented with pichia kluyveri yeast before being enriched with organic gooseberry juice. The gooseberry wine lends acidity, and fermentation by pichia kluyveri yeast provides aromatic floral notes. Quince water kefir lends the fruit-forward palate, and organic, cold-brewed jasmine tea accentuates the aromatics. Finally, caramel malt is inoculated with sourdough starter and then infused with geranium and foraged woodruff to lend autolytic, toasty-brioche notes found in Champagne. The various layers are blended together in stainless steel tanks before being carbonated to 2.5 bar. Passing Clouds is nonalcoholic, has no added sulfites, and is pasteurized. No artificial additives, flavors, or preservatives.
Flavor Profile – Dry, complex, and floral; sparkling and refreshing with bright acidity and a heady nose of flowers, honey, and ripe fruits.
Usage – Serve chilled in a sparkling or white wine glass. Pair it with aromatic dishes, seafood, and white rind cheese. Passing Clouds works great as a sparkling component in alcoholic or nonalcoholic cocktails.
Thank you to importer De Maison for the information above
Muri’s first release is named after a beloved nightclub in Northeast London. Passing Clouds is a sparkling cuvée of fermented gooseberries, quince kefir, jasmine tea, and woodruff & geranium kvass that blends a series of short fermentations to achieve its fresh, sparkling profile. In restaurants, it’s generally served as an aperitif or an alternative to sparkling or white wine. Passing Clouds is dry but with multiple dimensions of flavors and a vinous funkiness. Complex, floral, and sparkling, it is reminiscent of skin-contact pét-nats.
Gooseberries are fermented with pichia kluyveri yeast before being enriched with organic gooseberry juice. The gooseberry wine lends acidity, and fermentation by pichia kluyveri yeast provides aromatic floral notes. Quince water kefir lends the fruit-forward palate, and organic, cold-brewed jasmine tea accentuates the aromatics. Finally, caramel malt is inoculated with sourdough starter and then infused with geranium and foraged woodruff to lend autolytic, toasty-brioche notes found in Champagne. The various layers are blended together in stainless steel tanks before being carbonated to 2.5 bar. Passing Clouds is nonalcoholic, has no added sulfites, and is pasteurized. No artificial additives, flavors, or preservatives.
Flavor Profile – Dry, complex, and floral; sparkling and refreshing with bright acidity and a heady nose of flowers, honey, and ripe fruits.
Usage – Serve chilled in a sparkling or white wine glass. Pair it with aromatic dishes, seafood, and white rind cheese. Passing Clouds works great as a sparkling component in alcoholic or nonalcoholic cocktails.
Thank you to importer De Maison for the information above