Ama Pet Nat
The Ama Pet-Nat production facility offers authentic, high-quality kombucha that is produced using traditional methods in the Basque Country in the north of the Iberian Peninsula. Ama Pet-Nat's philosophy is based on the search for new products that meet the ever-changing taste preferences of consumers without compromising on enjoyment and authenticity. The result is low-alcohol pét-nat teas with a light, delicate effervescence, created by a team of experienced chefs, artisan oenologists, scientists and craftsmen led by tea specialist Henrietta Lovell. This innovative company is run by Dani Lasa and Ramon Perisé, who originally started producing kombucha out of passion in a garage in San Sebastián.
The basis of the production process for Ama Pet-Nat kombucha is the so-called "Scoby", a symbiotic culture of yeast and bacteria that enables the production of these lightly sparkling fermented drinks. The use of the highest quality teas and herbs further enhances the sensory experience, while the pure spring water from the Basque mountains with its low mineral content brings out the flavours created by fermentation to their best advantage. Depending on the composition of the infusions and the balanced ratio of the various components, the kombucha is ready for bottling one to three weeks after the start of processing. The entire production process is sustainable: only raw materials from organic cultivation are used, and no external additives are used during production.
Ama Pet-Nat kombuchas represent the new generation of delicious, low-alcohol drinks that captivate with their complexity and elegance. They are ideal as a refreshing aperitif or as an ingredient in imaginative cocktails. Thanks to their extreme versatility, these pét-nat teas are also excellent with food, especially in today's socio-cultural context, where non-alcoholic and low-alcohol drinks are an attractive alternative to traditional wine with meals.
The Ama Pet-Nat production facility offers authentic, high-quality kombucha that is produced using traditional methods in the Basque Country in the north of the Iberian Peninsula. Ama Pet-Nat's philosophy is based on the search for new products that meet the ever-changing taste preferences of consumers without compromising on enjoyment and authenticity. The result is low-alcohol pét-nat teas with a light, delicate effervescence, created by a team of experienced chefs, artisan oenologists, scientists and craftsmen led by tea specialist Henrietta Lovell. This innovative company is run by Dani Lasa and Ramon Perisé, who originally started producing kombucha out of passion in a garage in San Sebastián.
The basis of the production process for Ama Pet-Nat kombucha is the so-called "Scoby", a symbiotic culture of yeast and bacteria that enables the production of these lightly sparkling fermented drinks. The use of the highest quality teas and herbs further enhances the sensory experience, while the pure spring water from the Basque mountains with its low mineral content brings out the flavours created by fermentation to their best advantage. Depending on the composition of the infusions and the balanced ratio of the various components, the kombucha is ready for bottling one to three weeks after the start of processing. The entire production process is sustainable: only raw materials from organic cultivation are used, and no external additives are used during production.
Ama Pet-Nat kombuchas represent the new generation of delicious, low-alcohol drinks that captivate with their complexity and elegance. They are ideal as a refreshing aperitif or as an ingredient in imaginative cocktails. Thanks to their extreme versatility, these pét-nat teas are also excellent with food, especially in today's socio-cultural context, where non-alcoholic and low-alcohol drinks are an attractive alternative to traditional wine with meals.
