Dry January – Muri Yamilé

Muri from Kopenhagen only produces proxies. The aroma and fermentation experts have a background at Empirical Spirits. So, it probably does not come as a surprise that a whole bunch of fermentation techniques were used in the Yamilé.

This nonalcoholic drink uses gooseberries, raspberries, smoked rhubarb, honey, angelica root, solidago, star anise as well as pink peppercorns. One technique used was lactic fermentation. In the end, the Yamilé has a residual sugar of 55 g / l is force carbonated.

Besides the rather high sugar content, the pink Muri version is rather well balanced. There is enough acidity to compensate it. First, I was reminded of a raspberry syrup with some smoky notes. Furthermore, I was reminded of rhubarb lemonade. Towards the end of the taste, there become some vegetal and a certain salinity noticeable.