Ama pét-nat tea is a new, lightly sparkling drink that’s low in alcohol but full of flavour, the result of fermenting carefully selected varieties of tea and herbal infusions. Due to its depth and complexity, BAT provides an ideal alternative drink for a variety of dining experiences.

Tasting notes Fruit and citrus aromas, with a hint of apricot jam and seaweed. Bone dry. Long aftertaste. Fine bubbles.

Tea Sencha Yabukita. Japan.

Origin Located in Shizuoka Prefecture, Japan, the Moriuchi Tea Garden was planted during the Edo period. It is the life work of the Moriuchi family who have passed their knowledge down from generation to generation. The steep gardens are cultivated organically to produce the finest, hand-picked sencha.

Water From the Alzola spring, Izarraitz Massif, in the Basque Country.

Elaboration Once in contact with cultures of bacteria and yeast, the infusions, prepared using spring water, begin to ferment. Both precision and balance are fundamental in the transformation of the kombucha. These factors, together with the continued evolution and aging in the bottle, are what allow Ama to become its own distinctive self.

Aging Ama pét-nat tea is aged in the bottle for six months. It will continue to improve over time and can be aged for up to three years.

Master brewers Dani Lasa and Ramon Perisé.

Pairings Versatile and adaptable. Ideal for accompanying oily fish, oysters, clams and other shellfish.

When to drink Ideal both as an aperitif or by the bottle to accompany different types of cuisine or as a cocktail mixer.

Serve Preferably at 9–11ºC/48–52°F in a white wine glass. Handle and open carefully to preserve the bubbles. The sediment (the small particles of lees resulting from fermentation) present in each bottle can be served or kept in the bottle.

Storage Store in a cool, dry place.

Alcohol content 1.5%.

Size 750 ml.

Production Artisan-scale batches of just 250 bottles each.