Ama pét-nat tea is a fine-aged low-alcohol drink made with water from the Izarraitz Massif in the Basque Country and carefully selected varieties of tea and herbal infusions. Elusive Cuvée Vol. 1 is cloaked in caramel, toasted wheat, chicory, and cocoa notes.
Tea: Houjicha toasted green tea, Kyoto Prefecture, Japan.
Tasting notes: Cloaked in caramel, notes of toasted wheat, cocoa, chicory and smoked firewood. Flirty and delicate bubbles.
Origin: This dark loose-leaf tea started life as a green tea grown in Uji, Kyoto Prefecture, but has been carefully roasted to turn late-pick Sencha into an exquisite and unique Houjicha.
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 ageing in the bottle, are what allow Ama to become its own distinctive self.
Ageing: This elusive Ama pét-nat tea cuvée is aged in the bottle for at least two years. It will continue to improve over time.
Master brewers: Dani Lasa and Ramon Perisé.
Pairings: Works beautifully with rich dishes featuring butter or cream. Complements charcuterie and smoked fish, such as salami, chorizo or salmon. It pairs well with rice, bulgur, and couscous.
When to drink: Best served by the glass to accompany dishes with autumnal or winter flavours, especially roasted or barbecued products.
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: Limited cuvée of just 1000 bottles total, bottle-aged for at least two years.