At neighborhood taquerias throughout Mexico, youÂ'll find barrels filled with a magical brew called Tepache. Mildly alcoholic, this beverage is made by fermenting pineapple rinds along with cloves, cinnamon, allspice and piloncillo. Some recipes use a little bit of beer to kick off fermentation as well.
Extremely tasty and refreshing, Tepache is also extremely unstable - kept cold, it's good for less than a week before the natural yeast on the rinds kicks into overdrive and turns it into a very tasty vinegar.
WeÂ've taken a traditional Tepache recipe and turned it into a refreshing liqueur. Try serving it with a splash of soda water or work it into a variety of tequila and mescal drinks.
80 Proof
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