Ama Brewery : N°540 Lemon Grass

Characteristics and Tasting Notes for Ama Brewery's N°540 Lemon Grass

Tasting Notes

Appearance
A beautiful pale yellow hue, illuminated by subtle green highlights and animated by fine, persistent bubbles.

Nose
Highly expressive, the nose reveals intense aromas of lemongrass and lemon leaves, harmoniously blended with fresh herbal notes. With aeration, delicate floral touches of lavender and pine emerge.

Palate
Dry and light, the palate charms with its linear structure and fine effervescence. It unfolds flavours of ginger, anise and dried hay, before stretching into a refreshing finish marked by a gentle citrus and herbaceous imprint.

Food and Tea Pairings

This sparkling drink pairs wonderfully with Southeast Asian cuisine, sushi or coconut milk curries. It also pairs beautifully with seafood, light vegetarian dishes, rich meats, as well as delicate desserts such as tiramisu.

Serving and Cellaring

For an optimal tasting experience, it is recommended to serve the non-vintage N°540 Lemon Grass at a temperature between 8 and 13°C, in a white wine glass or a flute. With fine ageing potential, this cuvée has a long bottle life and will continue to evolve favourably over the years.

The Herbaceous Expression of a Basque Pét-Nat Tea by Ama Brewery

The Estate

Founded in 2020 in Irun, Spain, Ama Brewery is an innovative house created by chefs Ramón Perisé and Dani Lasa, winemaker Sancho Rodríguez and tea specialist Henrietta Lovell. These current owners have combined their expertise to create a new category of gastronomic beverages: pét-nat tea. Born from extensive culinary research, this artisanal brewery stands out for its fermentation of low-alcohol infusions. Combining local spring water with top-quality ingredients, the estate now shines internationally thanks to its complex and refined cuvées.

Variety

This non-vintage drink is the result of a meticulous blend of organic Portuguese lemongrass and organic green tea infusions, enhanced with a touch of elderflower extract.

Production

The production of the non-vintage N°540 Lemon Grass draws on the ancestral method. The sweetened infusion is first fermented through the introduction of a symbiotic culture of bacteria and yeast (scoby). The liquid is then bottled, where it continues its natural fermentation, creating its fine effervescence. The cuvée is finally aged in bottle for a minimum of six months to develop its full aromatic complexity.