With their roots ranging from Mugaritz’s Creativity + Research team (Dani Lasa and Ramon Perisé) to the vineyards of Granja Remelluri (Sancho Rodríguez), and the expert fair-trade sourcing of London’s The Rare Tea Company (Henrietta Lovell), the team behind AMA Brewery are nothing short of visionary in their quest for impeccably sourced, naturally low-abv beverages. AMA Brewery is a team of fine dining chefs, artisan winemakers, scientists, and craftspeople. Their pét-nat is the next generation of sophisticated, low-alcohol drinks.
AMA pét-nat tea is a bottle-fermented kombucha brewed with pure Basque mountain water from the Izarraitz Massif, overlooking the Bay of Biscay. It is a pioneering beverage in the super-low alcohol category, blending traditional pét-nat and kombucha techniques with an entirely new innovative spirit to achieve a naturally effervescent beverage. Its fine and delicate mousse is a result of its secondary fermentation in bottle. AMA is the first beverage of its kind produced without the processes of forced carbonation, dealcoholization, or additives. It arrives at a natural 1.5% to 2.5% alcohol by volume, depending on the cuvée, through the fermentation process facilitated by a specially chosen SCOBY (symbiotic culture of bacteria and yeast), literally the “mother.” The SCOBY feeds on the infusion, transforming it into an elegant beverage.
Once the SCOBY has been added, it is fermented for between one and three weeks. This fermentation is gently temperature-controlled to naturally discourage the production of alcohol. When it reaches the perfect balance of partial fermentation, the tea is bottled, moving it into its final phase of transformation.
As with traditional pétillant naturel, the bottle is the perfect environment to finish its fermentation, turning remaining sugar into natural carbonation, that the aging process, in turn, develops into fine bubbles. While it does not ferment entirely dry, this bottle-conditioning produces a gastronomic beverage that is drier and lower in acidity than traditional kombuchas, with a Champagne-like texture ideal for food pairing.
AMA’s pét-nat is bottle-aged for at least six months at the brewery before being released into the market, with the ability to improve and evolve further in bottle for up to three years longer (the longer it ages, the smaller and more refined the bubble). The resulting beverages are lightly sparkling, richly flavored and ultra-elegant, a true expression of the terroir and craftsmanship that go into them. Similar to other finely-made beverages, there is a wide range of distinct flavors and sensory impressions unique to each cuvée which naturally encourages culinary experimentation, with infinite possibilities for food
pairings. AMA was crafted to offer a revolutionary, truly world-class option for low-ABV food pairings and cocktails, standing with other iconic beverages at the table and in mixology.
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Pét-Nat Tea Bat
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Pét-Nat Tea Hiru