Paradis

Paradis is a limited-edition sparkling rosé built by MURI, the Copenhagen fermented-blends producer founded in 2020 by Murray Paterson. It is an expression of fermented white currant, fat-washed with butter that has been infused with foraged wild roses and blackened bergamot. Like the rest of MURI's work, it is naturally non-alcoholic by design rather than de-alcoholized, using special yeast cultures that do not create alcohol together with careful control of sugar, time and temperature; each component is treated and fermented separately before blending. Paradis was created as a one-off special edition in collaboration with the 3-Michelin-star Restaurant Odette in Singapore, and was served as an apéritif during Odette's month-long pop-up at Tivoli in Copenhagen in September 2025.^[1]

According to MURI, Paradis is a sparkling rosé expression of fermented white currant, blended with a blackberry leaf and linden flower water kefir, and fat-washed with butter infused with foraged wild roses and blackened bergamot.^[1]

Fermented White Currant — Base. The base of Paradis is fermented white currant, made by fermenting white currants with a special wine yeast.^[1]

Blackberry Leaf & Linden Flower Water Kefir — Structure. The white currant wine is blended with a water kefir made from blackberry leaf and linden flower. MURI credits the blackberry leaf with the tannins that give the drink its crisp structure.^[1]

Blackened Bergamot — Aromatic. Paradis uses bergamot that is blackened through enzymatic browning, a process MURI likens to how black garlic is made, to develop a more intense and deeper bergamot profile. The blackened bergamot is captured into the butter used for the fat-wash.^[1]

Wild Rose Butter — Aromatic & Texture. Paradis is built using enfleurage, in which foraged wild rose and blackened bergamot are pressed into softened butter over several days to capture their delicate aromatics. The resulting infused butter is then used to fat-wash the blend, lending creamy floral aromatics.^[1]

MURI ferments the white currants with a special wine yeast, then separately builds the blackberry leaf and linden flower water kefir; the two are blended after each is made. The bergamot is not fermented but transformed by enzymatic browning — a process MURI compares to black garlic production — to deepen its profile before being infused, alongside wild rose, into butter by enfleurage. That aromatic butter then fat-washes the blend: the fat is added in liquid form, chilled so it solidifies, and strained off to leave an aromatic liquid.^[1]

Nose. MURI describes creamy floral aromatics that derive from the butter wash.^[1]

Palate. The palate is described as showing crisp structure from the blackberry leaf tannins, with an elegant, delicate, clean and bright character.^[1]

Structure. ^[1]

• Body: creamy, rounded from the butter fat-wash
• Tannin: crisp structure from blackberry leaf
• Complexity: elegant, delicate, clean, bright

Paradis was served as an apéritif during Restaurant Odette's pop-up at Tivoli in Copenhagen. MURI states that it pairs well with raw or cured seafood, and that it was specifically tested with oysters.^[1]

Specifications. Paradis is a limited-edition, one-off special edition sparkling rosé expression of fermented white currant.^[1]

Production. Paradis is produced by MURI, whose blendery is in Copenhagen, where all production takes place in-house. Fat-washing is a technique MURI can only use on a tiny scale, which constrains the volume of a butter-washed blend like Paradis.