Most of our wine is made by friends, whose vineyards we know and whose journeys we share. It’s honest wine made with love and care by people who are farmers first, who tend their grapes without using any chemicals and who let the winemaking take its natural course. We believe wine made in this way tastes better, is more vibrant and suits our food perfectly.
Beer is something that, when done with the right amount of passion and technique, can compete with wine in complexity and taste. At Amass, we brew all of our own beers, which enables us to have complete control over every aspect of the beer; from sourcing ingredients to making sure our brews are stored under the right conditions, and most importantly, that our beers match our food.
Coffee is a social act that we want you to linger over. We work with Koppi to get our beans from growers with the same values as ours and we follow the seasons around the world so that they’re always fresh. The beans are lightly roasted and we brew them in a V60 pour-over because we think that’s the best way to bring out the flavour of the coffee berry.
We believe “tea” should have a distinctive taste that evokes its origins. Since we are working with local ingredients on our menus, we have chosen to exploit the flavors of our local terroir for our infusions. We offer a selection, which is based on different combinations of dried fruits, leaves and berries, most of which are grown in our garden right behind the restaurant.
When selecting spirits for our program we break with convention and ask one simple question – do we like this ourselves? We found a single malt slightly peaty whiskey that we really like on the Swedish island of Hven and we love our own brand fruit distils made from apples and pears and nothing else. True to our heritage we play around with schnapps or aquavit using bog myrtle and other herbs from our garden.