ambijus

from skiing, Norway

Between forest, coast and laboratory –
Compositions with herbs, tea and wood, built for the table.
1-3 of 3 products

Between Norwegian forests and fjords

The inspiration for Ambijus' proxies lies in what Norwegian nature provides: spruce shoots, elderflowers and berries, and Norwegian sea salt. Together with Nordic chefs and sommeliers, Alex and Chris create drinks that shine as exciting food pairings.

fermenting, brewing, distilling

"The lab is our terroir" is Ambijus' motto, used to differentiate themselves from wine. This includes infusion and maceration. They see themselves more as gatherers than farmers, relying on traditional Nordic techniques to bring complexity to the glass.

No juice, no wine

Whether enjoyed solo or at a table, Ambijus appears as a quiet line of white and red, complemented by effervescent orange. The compositions are based on fermented teas (kombucha) or Hardanger juice and are balanced through spiciness, acidity, and tannin structure. This creates a vibrant, crisp flavor with a long finish.

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Born between forest, coastline and lab, Ambijus creates compositions of herbs, tea and wood — built for the table. Fermentation, infusion and maceration shape precise blends with depth and tension; spruce tips, elderflower, sea salt and fermented teas (kombucha) form the spine. Developed with Nordic sommeliers, Ambijus offers a refined non-alcoholic white-wine option (bright, mineral, herbal), a layered non-alcoholic red-wine option (tannin, spice, grip), and a progressive non-alcoholic cider — a new chapter of Scandinavian drinking culture beyond wine or juice.