COLLABORATIONS

A few months ago, DNW LAB (https://dnwlab.com/) asked us to design a beverage for the menu of their new season.

While exploring ideas, we found common ground: a fascination with our surroundings, with nature not just as a resource but as inspiration.

We got in touch with Porto Muiños (https://lnkd.in/daj3NGlu), experts in the depths of the coastline, and they provided a bouquet of characterful seaweeds: Codium and Fucus. To balance the profile, we added our Kyushu Blend green tea. The whole was then wildly fermented, and natural carbonation was achieved using a champagne yeast strain.

The result? A complex, fresh, and aromatic drink. Deep on the nose, umami on the mouth.

We then moved to the label design. Thanks to Diego Ibañez from Ona Studio (https://lnkd.in/eqFVkpvi), who knew how to express graphically everything we wanted to achieve in the tanks.

Adi Egon… Try it out in our online store → https://lnkd.in/e3Ej2AXp

Inspired by the clean notes of traditional Japanese roasting, we crafted a customized expression highlighting caramelized sweetness balanced with deep toasted wood aromatics. Wild yeasts drive crisp, persistent carbonation that acts as an ideal pairing canvas for contemporary menus.

Mario visited AMA to see what was brewing in the area. We are talking about a team that is blazing a trail in the concepts of mixology and cocktail pairing — a pioneering project in Madrid that is setting a benchmark for those exploring the essence of modern cocktail making.

The connection between AMA's sparkling teas and the Angelita cocktail bar was instant. Mario simply suggested a drink that could work on two levels: as a sparkling beverage served on its own and as a versatile cocktail ingredient. High carbonation was essential to ensure a full, creamy mouthfeel.

This kicked off a series of internal tastings by the AMA team to select a collection of four 2023 batches to send to Madrid — specifically, a Milk Oolong from the LAU family, characterized by its refined, fruity, mature and restrained profile, along with an exceptionally fine bubble. Among the top four contenders, one stood out as the best; a prototype batch of this specific tea was labeled and sent to the Madrid bar.

This was a special edition that we will certainly repeat. There are still many gems waiting on AMA's shelves.