Muyu Vetiver Gris
Vetiver — a fragrant grass more often found in perfumery than in a glass — is the starting point for Alex Kratena's contribution to the Muyu range. Kratena spent years running Artesian at The Langham, arguably the most influential hotel bar of its era, and Vetiver Gris carries that sensibility: cerebral, textural, unlike anything else on the shelf. He made it with fellow bartenders Monica Berg and Simone Caporale alongside the Dutch house De Kuyper.
Kratena calls it an alchemy of wood. Vetiver and cedarwood give it an earthy, faintly leathery base, while Timur pepper, patchouli and petit grain lift it with citrus brightness and a green, aromatic freshness. It's the driest and most savoury of the three Muyus, sitting at around 22%.
The colour is a pale greeny straw. The nose is grassy and citrusy with a resinous, woody undertow. The palate is where it surprises — grassy and clean, a hint of white grape and mint, sweet at first but pulled straight by a white-wine-like acidity that borders on astringent. It finishes long and perfumed, herbal and cleansing, with a light spice that lingers. Earthy, woody and quietly mysterious.
This is a bottle for the curious drinker. Pour it when you want something that provokes a conversation rather than settling one.
How to Serve
Kratena designed it to go long with grapefruit soda over ice — the citrus and bitterness draw out the vetiver. It also brings an intriguing green depth to a gin or mezcal cocktail. Keep it chilled once opened.
Where to Drink It
Artesian at The Langham, Kratena's old stamping ground and a natural fit. Tayēr + Elementary in Old Street for the modern-liqueur crowd. Swift in Soho for a thoughtful late one.
Food Pairings
Serve it long alongside a plate of grilled asparagus or a herb-heavy green salad — the grassy notes find their match.
