Ramón Perisé

Ramón Perisé is a chef. Before his current work in fermented beverages he spent many years in the research-and-development department of a fine dining restaurant, and it was there that he became interested in natural yeasts and spontaneous fermentation.^[1]

AMA Brewery, the company he co-founded, was born in San Sebastián, Spain, and is located in Irun. AMA credits the project's conception to two chefs working at the forefront of global gastronomy together with an artisanal vigneron.

Perisé is a founder of AMA Brewery and serves as its Technical Director. With fellow founder Dani Lasa he leads the brewery's pét-nat tea project, which applies fermentation techniques inspired by the traditional pétillant naturel (ancestral) method to produce naturally sparkling no- and low-alcohol drinks.^[1]

AMA recounts that Perisé came to understand the importance of aging in kombucha by accident: early bottles he inadvertently left for several weeks exploded, while those that survived reached what the company describes as a point of excellence.^[1]

The third co-founder of AMA is Sancho Rodríguez, an artisan winemaker who grew up on the 14th-century Granja Remelluri estate in Rioja; according to AMA, his father purchased the vineyard in 1967 and never used chemicals or artificial fertilizers. Beyond the founding trio, AMA describes the project as supported by a team of fine dining chefs, artisan winemakers, scientists, craftsmen and tea experts, with the teas selected and sourced by Henrietta Lovell, founder of Rare Tea Company.^[1],[2],[3]