Tepache is a fermented beverage dating back to Pre-Columbian Mexico made from the skins of pineapples. All you need to do is slice off the rinds and throw them in some water with a little cinnamon and unrefined brown sugar. Variations abound when it comes to spices, but thatâs the general principle. Itâs the kind of refreshing beverage youâll find sold among street vendors down Mexico way, and with an average ABV of less than 2%, it certainly wonât get you crazy. However, you can combine it with your favorite light Cerveza or some tequila for a warm-weather cocktail.
And by all accounts, itâs delicious (and Iâll be able to confirm in the next few days as I have a batch fermenting on my counter as we speak). Of course, if you donât want to go the traditional route and wait the very necessary 24-48 hours to pass over at your personal fermentation station, you could try a sparkling probiotic take by De La Calle.
