MURI × ESSE: The Finale

Single Ingredient, Multiple Techniques. MURI × ESSE: The Finale is built around a single ingredient — green Reine Claude plums from the Danish island of Lilleø — explored through several parallel techniques: carbonic maceration, blackening under low-temperature aging, and lacto-fermentation. The blend is produced by MURI, the Copenhagen-based producer of naturally non-alcoholic fermented blends co-founded by Murray Paterson and Diego Paniagua. It was developed with Eva Baumgartner, Beverage Director at Restaurant ESSE in Copenhagen, as part of a non-alcoholic pairing menu, and designed specifically to accompany the dessert course and pastry work. Its balance of ripe fruit, bright acidity, and savoury depth was intended to let it move between richness and freshness.^[1]

According to MURI's website, MURI × ESSE: The Finale contains water, plums, vinegar, muira puama bark, sugar, kefir culture, and lactobacillus.^[1]

Green Reine Claude Plums — Multi-Technique Core. The blend centres on green Reine Claude plums grown on the Danish island of Lilleø. Rather than treating the fruit a single way, MURI processes it through three parallel routes: carbonic maceration, blackening with low-temperature aging, and lacto-fermentation. This multi-technique treatment of one plum ingredient is what develops the drink's range of caramelised fruit, almond kernel, spice, ripe fruit, and bright acidity.^[1]

Palate. MURI's website describes tasting notes of ripe fruit, bright acidity, caramelised stone fruit, almond kernel, spice, and subtle nuttiness, with a balance of richness and elegance. These arise from the multi-technique treatment of the single plum ingredient, and let the drink move between richness and freshness.^[1]

MURI × ESSE: The Finale was created to accompany pastry work at Restaurant ESSE, and was first paired with venison before also finding a place alongside desserts. Its balance of ripe fruit, bright acidity, and savoury depth was designed to let it accompany the dessert course.^[1]