This is how we think about acidity – MURI
It's one of the hardest things to build in a non-alcoholic drink. Winemakers can slowly transform sugars into acids over months or years. We don't have that luxury. Instead, we rely on carefully controlled fermentations and ingredient selection to create the depth, structure, and energy that acidity brings. At MURI, we believe how acidity is developed matters just as much as how much of it there is. Rather than relying on added acid powders to create structure, we build acidity through ingredients and fermentation, allowing each blend's character to emerge naturally. Acidity does far more than make a drink taste bright. It shapes how a drink feels. It creates salivation, tension, precision, and freshness. It can make something feel juicier, more vibrant, more alive. When we think about acidity, we begin with ingredients. Some fruits are naturally rich in different acids, each bringing its own flavour and sensation. We use them not only for their taste, but for the experience they creat