Kombucha, the fizzy and fermented mushroom tea, has been homebrewed for centuries. In more recent times, the popularity of the drink, purported to have health benefits such as lowering blood pressure and bolstering the immune system (although there is no definitive proof of such claims), has driven the emergence of ready-to-drink (RTD) offerings. Additionally, RTD kombucha has inspired interest in pre/probiotic boosted functional beverages such as sodas and teas.

But in Mexico, folks have been enjoying a different kind of refreshing fermented beverage called tepache. Tepache has pre-Colombian roots, and the contemporary version gets made by fermenting pineapple rinds and peels with brown sugar. Spices like cinnamon and clove and additional ingredients like fruit commonly get added, making for a tasty drink. Tepache is ready within 48 hours of fermenting at room temperature and easily prepared at home, and the alcoholic content is minimal (usually somewhere in the neighborhood of 1-2% typically).