Yamilé

Yamilé is built on carbonic maceration, a technique traditionally used in natural winemaking that MURI adapts for its non-alcoholic blends. According to MURI, the carbonic maceration method used in Yamilé was taught to the company by Yamilé Abad, whom Murray Paterson describes as the most knowledgeable person on fermentation he has ever met. The result is positioned within MURI's broader approach: fermenting ingredients without producing alcohol and blending separately treated components, rather than de-alcoholizing a finished drink.^[1]

MURI describes Yamilé as a vibrant, fruity, and aromatic blend of fermented raspberries and smoked rhubarb. The producer characterizes its key components as carbonic-macerated raspberry, smoked rhubarb, goldenrod, and pink peppercorn.^[1],[2]

Carbonic-Macerated Raspberry — Aromatic Core. Yamilé is made with carbonically macerated raspberries. The carbonic maceration technique central to the drink was taught to MURI by Yamilé Abad.^[3]

Smoked Rhubarb — Counterpoint. Smoked rhubarb is named alongside carbonic maceration as one of Yamilé's key techniques, contributing to the blend's fruity, aromatic character.^[1]

Goldenrod & Pink Peppercorn — Aromatic Accents. Goldenrod and pink peppercorn are listed among Yamilé's defining components.^[1]

Ingredients Policy. MURI states that Yamilé is not suitable for vegans, a distinction the producer draws against the rest of its singles, which it describes as alcohol-free and vegan.