Ama Pet Nat
The production reality of Ama Ama Pet Nat offers kombucha with an authentic and genuine nature made through artisanal methods in the Basque Country, in the north of the Iberian Peninsula. The philosophy guiding the production of Ama Brewery is based on the search for always new products that can satisfy the ever-changing tastes of consumers, never compromising on pleasantness and genuineness. Thus, low-alcohol pét-nat teas are born, characterized by a light and subtle effervescence, created by a team of refined chefs, artisanal winemakers, scientists, and artisans led by tea expert Henrietta Lovell. Managing this innovative production reality are Dani Lasa and Ramon Perisé, who started simply out of passion by producing kombucha in a garage in San Sebastián.
the sensory experience, while the use of pure spring water from the Basque mountains with low mineral content enhances the organoleptic sensations derived from the fermentation process. Based on the composition of the infusions and the correct balance of the different components, these kombucha are ready to be bottled from one to three weeks after the start of the transformation. The entire production process is based on sustainability since raw materials from organic farming are used and no external inputs are relied upon during processing.
The production reality of Ama Ama Pet Nat offers kombucha with an authentic and genuine nature made through artisanal methods in the Basque Country, in the north of the Iberian Peninsula. The philosophy guiding the production of Ama Brewery is based on the search for always new products that can satisfy the ever-changing tastes of consumers, never compromising on pleasantness and genuineness. Thus, low-alcohol pét-nat teas are born, characterized by a light and subtle effervescence, created by a team of refined chefs, artisanal winemakers, scientists, and artisans led by tea expert Henrietta Lovell. Managing this innovative production reality are Dani Lasa and Ramon Perisé, who started simply out of passion by producing kombucha in a garage in San Sebastián.
the sensory experience, while the use of pure spring water from the Basque mountains with low mineral content enhances the organoleptic sensations derived from the fermentation process. Based on the composition of the infusions and the correct balance of the different components, these kombucha are ready to be bottled from one to three weeks after the start of the transformation. The entire production process is based on sustainability since raw materials from organic farming are used and no external inputs are relied upon during processing.
