Muri

Muri makes alcohol-free drinks that behave like nothing else in the glass. Working out of a Copenhagen blendery that sits somewhere between a kitchen, a brewery and a laboratory, they ferment, forage and blend natural ingredients into complex, characterful drinks with a texture and depth you would not expect from anything without alcohol. They call it "Liquid Gastronomy".

The founder, Murray, is a Scot who fell for craft drinks through fine cider before moving to Copenhagen to train as a distiller, drawn by a city obsessed with fermentation. What he and his team have built since then is a beautiful range full of contrast: dry and sparkling, silky and still, bright and savory, each blend its own idea. Murray's love of music and (UK) clubs runs through the names, so you will find bottles called Passing Clouds and Fade to Black on the shelf as a result.

These are drinks made for a moment: an aperitif, a long dinner, a celebration, a quiet evening worth marking. Some are gentle and floral, some are bold and tannic, some come from collaborations with world-renowned chefs and restaurants. Every one is its own reward, made to be opened with curiosity and enjoyed with intent. Pour whichever suits the moment, and taste where it takes you.