Muri Passing Clouds
MURI Passing Clouds is a sparkling non-alcoholic blend from Copenhagen built around fermented gooseberry, quince kefir, jasmine tea and foraged woodruff. Fresh green fruit and delicate florals meet juicy acidity, with hints of honey and herbs and a clean, lightly tannic finish. Rather than trying to recreate wine, MURI uses fermentation and blending to build the acidity, texture and complexity you want at the table, giving Passing Clouds a character all its own.
Why We Love It
Passing Clouds is a beautiful example of why we love this new category of wine alternatives. It’s dry, layered and interesting, with enough structure to stand up to food but a freshness that makes it just as good on its own. There’s a little pét-nat-like funkiness underneath all that bright fruit and floral character, which keeps every sip interesting.
Especially good with: oysters, scallops and other shellfish, creamy white-rind cheeses, Thai green curry, laksa, or a bright and spicy som tam salad.
Tasting Notes
Nose: Fresh green fruit — gooseberry and quince lead, with delicate jasmine florals and a subtle wild, herbal note from the foraged woodruff.
Palate: Juicy and dry — bright green fruit acidity up front, with quince kefir adding a creamy, slightly funky mid-palate texture and jasmine tea bringing delicate florals. The woodruff gives it a wild, herbal edge that keeps it interesting throughout. Lightly tannic with a clean, refreshing structure.
Finish: Clean and lightly tannic, with lingering green fruit, a whisper of honey, and a subtle pét-nat-like funkiness that fades cleanly. One of the more complex and food-friendly finishes in the non-alcoholic category.
Frequently Asked Questions
Is MURI Passing Clouds non-alcoholic?
Yes. MURI Passing Clouds is fully non-alcoholic — it’s built through fermentation of non-alcoholic ingredients rather than dealcoholization, so no alcohol is produced or removed.
What is MURI Passing Clouds made from?
It’s made from fermented gooseberry, quince kefir, jasmine tea and foraged woodruff. MURI builds complexity through culinary fermentation techniques rather than removing alcohol from wine, which gives Passing Clouds its distinctive texture and depth.
What is woodruff and why does MURI use it?
Woodruff is a foraged herb with a delicate, slightly sweet and grassy character — it’s traditionally used in German May wine and Scandinavian drinks. MURI uses it to add a wild, herbal complexity that gives Passing Clouds its distinctive edge and connects it to Nordic foraging traditions.
What does MURI Passing Clouds taste like?
Fresh green fruit (gooseberry and quince) with juicy acidity, delicate jasmine florals, a creamy quince kefir mid-palate, and a wild herbal note from woodruff. Dry and lightly tannic, with a clean finish and a subtle pét-nat-like funkiness that makes it genuinely interesting.
How does MURI Passing Clouds compare to MURI Fade to Black?
Passing Clouds is the light, floral expression — green fruit, jasmine and woodruff, closer in spirit to a dry sparkling white or pét-nat. Fade to Black is the dark, structured expression — fermented currants, malt kvass and chamomile kefir, closer in spirit to a sparkling red. Both are built through fermentation rather than dealcoholization.
Is MURI Passing Clouds a good natural wine or pét-nat alternative?
Yes — it’s one of our top recommendations for natural wine and pét-nat lovers. The fermentation-based approach, use of live cultures (quince kefir), foraged botanicals, and subtle funkiness align closely with what natural wine drinkers tend to value.
Does Cheeky & Dry ship MURI Passing Clouds nationwide?
Yes — we ship across the US. Non-alcoholic sparkling beverages ship without the restrictions that apply to alcoholic beverages.
How should I serve and store MURI Passing Clouds?
Serve well chilled in a white wine or sparkling wine glass. Store unopened in a cool, dark place; once opened, refrigerate and consume within 1–2 days for best carbonation and flavor.
