It’s not precisely breaking information that we’re all enamored with the flavors of Mexico. The mezcal increase of the final decade has sparked additional curiosity in different regional Mexican spirits like raicilla, charanda, and sotol. So it’s likewise unsurprising that ready-to-drink variations of tepache—a calmly fermented pineapple beverage historically made within the house—would additionally hit U.S. market cabinets. Fortunate us.
Tepache Sazón is the most recent iteration of the standard Mexican beverage to make its strategy to mass market. Launched earlier this summer season, the model was based by Rio Chenery, an Australian-born Mexican who moved to Jalisco in 2014 to reunite together with his mom. There he began the Estancia Distillery to supply raicilla. An evening watchman on the distillery, Margarito Alvarez, confirmed Chenery his household recipe for tepache. Collectively they’d make batches to share with distillery guests. A few of these guests occurred to be Chenery’s importers, Again Bar Venture, who instructed Chenery that the tepache ought to be its personal product.
Now produced within the coastal city of San Pancho, in Nayarit, the Tepache Sazón manufacturing facility is simply 50 kilometers from the pineapple fields the place they supply their fruit. And though Alvarez has since retired, he nonetheless consults with Chenery on the model, which makes use of his household recipe. Made with recent pineapple, piloncillo (uncooked cane sugar), and canela (the cinnamon frequent in Mexican delicacies), the result’s a calmly candy, fizzy drink redolent with the flavour and aroma of recent pineapple. At 7 p.c ABV, it’s excellent for sipping in the summertime warmth and wishing you have been in Mexico. See tepachesazon.com for distribution.
