AMA
Irun
San Sebastián
Ama began as a group of friends brewing aged kombuchas in a garage in San Sebastián. The main minds behind this project are chefs Ramón Perisé and Dani Lasa.
I all started when Ramón and Dani met in the R&D kitchen at the Michelin starred Mugaritz restaurant, where they spent ten years testing ideas and pulling traditions apart. Kombucha caught their attention not because of what it was, but because of what it could become.
With a curious eye on tea fermentation, they saw that it had never been approached from a perspective of luxury and indulgence. That absence of precedent opened the door to something new, leading them to draw inspiration from the ancestral sparkling method as a way forward. This combined with the finest teas and herbs from small family farms and the pure Basque spring water, lend to the creation of a distinct, nuanced product and a category in its own right.
They were later joined by Sancho Rodriguez, who comes from a renowned winemaking family. Drawn in by the project and driven by an insatiable curiosity, he brought a vigneron’s perspective, that proved essential - becoming the final link between the world of winemaking, provenance and tea fermentation.
In Euskera (Basque dialect), ‘Ama’ means ‘mother’. ‘Ama-Lurra’ is a goddess in Basque mythology, the personification of the Earth. ‘Ama', the mother, also refers to the sediment found in premium natural cider, consequence of natural fermentation. The name couldn’t be more suiting of their roots, process and connection to nature.
Their concept of terroir is born from a combination of raw materials - tea, herbs, water - and the deep connection with the people and land where these originate. Their selection of teas and herbs are selected from small scale sustainable farms emcompassing environmental, economic and social dimensions. Sourcing and connecting with producers that promote biodiversity and do not compromise soil health or natural resources translates to a consistent high quality produce. Each tea, herb, is grown in a series of different climates, soils, altitudes which gives each beverage its unique character.
The other element of the drinks is the purity of the water used, providing on the keys to the unique qualities of Ama. They have chosen to work with the local Alzola spring water, in the Izarraitz massif, in Gipuzkoa. This spring is the result a natural process where rainwater filters slowly through the rocks of the mountain, enriching its mineral composition until it emerges at the surface - travelling for 25 years underground.
AMA developed through years of testing and observation, using technology as a tool rather than a shortcut. By understanding how different yeasts behave with specific raw materials, they learned how to steer fermentation — keeping alcohol levels low while preserving depth and balance.
As it is to expect a drink made by chefs and vignerons has always had a focus on pairing wih food. They have managed to expand the possibilities of pairing at the table now being featured in some of the most prestigious Michelin starred restaurants around the world.
Made by chefs and vignerons, AMA has always been designed with food in mind. Its versatility at the table has since grown, and today it appears on pairing menus in Michelin-starred restaurants around the world.
They consistently worked against convention, applying fermentation to create low-alcohol drinks - where it is usually avoided. Through research and patience, they showed that Kombucha could age and evolve.
Most recently, they have gone one step further - creating naturally sparkling drinks through the use of fermentation that are completely alcohol-free, something long thought impossible.
The new range now splits into two exciting and distinct tiers: NO and LOW.
No.540 Lemongrass & Green Tea
Ingredients Organic Lemongrass (Portugal), organic cane sugar, Izola water, scoby
ABV 0.5%
Production The tea infusion is fermented by the introduction of carefully cultivated symbiotic colonies of bacteria and yeast (Scoby), alongside the addition of dissolved organic cane sugar and the local mineral Izola Water sourced from the Izarraitz Massif mountain range. Naturally sparkling by following the ancestral method.
Origin The organic Lemongrass is grown in the Beira region in Portugal. It is grown by Henrique Manso and Rosário Martins on a small organic farm near Castelo Branco. In 2008 Rosário and Henrique began cultivativating herbs and edible flowers on 8 hectares of land - two of which are now dedicated to organic aromatic crops. The farm sits in a transitional landscape between granite hills and mediterranean vegetation marked by dry Summers and cool contrasting winters. Lemongrass thrives in this environment, developing clean citrus oils and structured herbal tones. The couple follow low intervention chemical-free farming, managing soil fertility with compost and harvesting each plant by hand at it’s peak. In the context of the beverage, their Lemongrass brings focus and aromatic lift. It brightens the upper register of drink’s profile, introducing a green edge and subtle bitterness. The Lemongrass is shaped by place and people, where agricultural knowledge and everyday care converge precision.
Tasting Note Candied lime, white flowers and lemon verbena aromas with hints of resinous pine notes. Uplifiting bubbles and crisp structure.
No.404 Black Ceylon Rosé
Ingredients Organic Ceylon Indulgashinna tea (Sri Lanka), elderberry juice, organic cane sugar, Izola water, scoby
ABV 0.5%
Production The tea infusion is fermented by the introduction of carefully cultivated symbiotic colonies of bacteria and yeast (Scoby), alongside the addition of dissolved organic cane sugar and the local mineral Izola Water sourced from the Izarraitz Massif mountain range. Naturally sparkling by following the ancestral method.
Origin The organic black tea is sourced from the Indulgashinna village in the Uva province in Sri Lanka. The tea is grown at 1600-1800m above sea level.This village pioneered organic (1987) and biodynamic (1999) certification. The cool climate of the province is enhanced by the high elevation terroirs - imparting a distinct aromatic complexity to the tea leaves. The estate’s Summer-harvested ‘Orange Pekoe’ grade tea is a whole-leaf black tea, produced using oxidation techniques. The result is a rich and expressive base infusion that delivers structure, brightness and layers of warm spice and dried fruit tones to the end beverage. Indulgashinna estate is also deeply committed to social and sustainability - with Fairtrade certification since 1992, on-site school, retirement home and numerous other activities surrounding community.
Tasting Note Delicate salmon pink colour, fine silky bubbles, with notes of strawberries, raspberries, leafy brightness and earthy touch.
No.405 White Tips & Green Tea
Ingredients Organic White Tips (China),organic cane sugar, Izola water, scoby
ABV 0.5%
Production The tea infusion is fermented by the introduction of carefully cultivated symbiotic colonies of bacteria and yeast (Scoby), alongside the addition of dissolved organic cane sugar and the local mineral Izola Water sourced from the Izarraitz Massif mountain range. Naturally sparkling by following the ancestral method.
Origin The Chinese Organic White Tips (Cui Min) tea comes from the Qingshan Peninsula, a remote and protected enclave in the heart of the Wuqiangxi reservoir, Hunan province. The tea is planted at 750m above sea level, occupying a mountainous island only acessible by boat. It’s isolation and absence of industrial activity have made this an ideal location for organic cultivation across 141 hectares of land. The community behind this tea is small and tightly connected with around 165 people living on the peninsula with half of the population working in tea cultivation. The remoteness of the farm has forested a self-sufficient agricultural model rooted in the environmental stewardship and long-term sustainability. Qinshan operates under Fairbiotea guidelines, with Demeter and Utz-trained managers and has developedits own composting systems, livestock-based fertilisation, and on-site structures for soil management. The project also supports education and local infrastructure, including access to the Xiaojiaqiao School for the childre of tea-growing families. Cui Min (also known as White Tips) grows in an highland ecosystem defined by organic rigour, small-scale agriculture and sustained commitment to both land and people.
Tasting Note Pale straw with gentle persistent bubbles, aromas of candied stone fruit, acacia, papaya come to mind.
No.5 Jasmine Silver Needle
Ingredients Jasmine Silver Needle tea (China), Organic Cane Sugar, Izola Water, Scoby
ABV 1.5%
Production The tea infusion is fermented by the introduction of carefully cultivated symbiotic colonies of bacteria and yeast (Scoby), alongside the addition of dissolved organic cane sugar and the local mineral Izola Water sourced from the Izarraitz Massif mountain range.
Once blended with local spring water and introduced to carefully selected yeast and bacteria cultures, the infusion begins its natural transformation. Naturally sparkling by following the ancestral method. This delicate fermentation process demands both precision and patience a balance of science and intuition. From this tension, ama takes shape. Bottle-aged and ever evolving, it develops depth and finesse over time.
Origin Jasmine Silver Needle is sourced from Fuding, Fujian in China. This tea has always been prized to the point that only the Chinese Imperial family were allowed to consume it at one time. The variety is harvested entirely from the most tender spring shoots. It’s carefully scented with fresh jasmine flowers for six consecutive nights. Each morning the flowers from the previous day are discarded, and a fresh batch are placed upon the tea leaves.
Tasting Note Hints of honey, acacia, white flowers and saline mouthfeel.
No.4 Golden Lily Milk Oolong
Ingredients Golden Lily Milk Oolong tea (Taiwan), Organ
ic Cane Sugar, Izola Water, Scoby
ABV 1.5%
Production The tea infusion is fermented by the introduction of carefully cultivated symbiotic colonies of bacteria and yeast (Scoby), alongside the addition of dissolved organic cane sugar and the local mineral Izola Water sourced from the Izarraitz Massif mountain range.
Once blended with local spring water and introduced to carefully selected yeast and bacteria cultures, the infusion begins its natural transformation. Naturally sparkling by following the ancestral method. This delicate fermentation process demands both precision and patience a balance of science and intuition. From this tension, ama takes shape. Bottle-aged and ever evolving, it develops depth and finesse over time.
Origin A rare tea variety sourced from Taitung, Taiwan. Milk Oolong is known for it’s creamy aromas. It can be categorized as halfway between a green tea and a black tea, which is occasionally known as ‘blue tea’.
Tasting Note Subtle creamy aromas, cooked chestnuts and hints of caramel. Nicely rounded with velvety texture.