Ambijus, a Norwegian non-alcoholic beverage company, was founded in 2020 by Alex and Chris, two individuals who were passionate about exploring the world of non-alcoholic beverages. They were disappointed by the limited selection of quality non-alcoholic options, particularly in the wine category. They sought to create alternatives rivaling traditional alcoholic beverages' complexity and flavor.
Inspired by Norway's rich natural surroundings, Ambijus draws inspiration from traditional winemaking techniques but with a non-alcoholic twist. They utilize a specific yeast strain, Pichia kluyveri, known for its ability to produce minimal alcohol while maximizing flavor development. This allows them to harness fermentation's complex flavors and aromas without the resulting alcohol content.
One of Ambijus' key differentiators is its focus on sourcing local ingredients and experimenting with unique flavor combinations. They often forage for wild berries and herbs, such as spruce needles, rhubarb, and sea buckthorn, to add distinctive flavors to their beverages. This approach creates unique and intriguing taste profiles and highlights Norway's rich natural resources.
Ambijus is committed to pushing the boundaries of non-alcoholic beverages. They constantly experiment with new flavors, techniques, and ingredients to create sophisticated and enjoyable drinks. Their products are known for their complexity, depth of flavor, and refreshing taste.
Beyond their innovative production techniques and commitment to quality, Ambijus is driven by a desire to challenge perceptions of non-alcoholic beverages. They aim to create drinks that are not merely substitutes for alcoholic options but stand on their own as sophisticated and enjoyable beverages. Their goal is to bridge the gap between those who don't drink alcohol and those who are into discovering new flavors, offering a complex and intriguing taste experience that appeals to a wide range of consumers.
