Tepache Explained: What It Is and How to Make Fermented Pineapple Tepache
Updated: Oct 25
Tepache is a lightly fermented drink traditionally associated with Mexico. Most modern versions are made by fermenting pineapple peels with sugar, water, and often cinnamon. The result is sweet, gently tangy, and usually lightly fizzy.
For new bartenders and beginners, tepache is useful for two reasons. First, it is an approachable introduction to fermentation. Second, it works as a flavorful mixer that brings pineapple brightness plus a soft, “funky” edge to highballs, spritz-style drinks, and tequila or rum builds.
Beginner quick guide
Tepache is usually made from pineapple peels and core, sugar (often piloncillo), water, and cinnamon.
Fermentation is driven by wild yeast and bacteria found on the fruit and in the environment.
Typical fermentation time is 1 to 3 days, but it depends on temperature and fruit ripeness.
Alcohol is usually low, commonly around 0.5% to 3% ABV, depending on time and sugar.
Tepache is “ready” when it tastes sweet-tart, smells pleasantly yeasty or fruity, and shows gentle bubbling or foam.
Keep solids submerged to reduce mold risk, and cover the vessel to keep insects out while allowing airflow.
Refrigeration slows fermentation but does not fully stop it, so flavor can drift more acidic over time.
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