Tepache Sazón Brings A Traditional Mexican Beverage To The U.S.

As the interest in Mexican culture continues to grow, consumers are rightfully questioning the authenticity of the products being created and sold, and whether they represent the cultures that they are selling. Some, like Tepache Sazón, the first commercially produced alcoholic tepache in the US, are Mexican owned and crafted, keeping the tradition of this ancient beverage while sharing a piece of Mexico.

This humble beverage has been prepared in Mexican households for centuries. It’s traditionally made from pineapple rinds which would normally be discarded after peeling the fruit. The rinds are placed in a glass, clay, or enamel container, covered with water and mixed with piloncillo, a solid raw cane sugar product. It is left to ferment for a few days until slightly bubbly, and its served over ice – or ice cold – as a healthy thirst quencher. Because of its very mild alcohol level, even children consume it in moderation.

A few years back, craft mixologists began experimenting with making tepache at their bars and restaurants, and it gained a certain popularity among consumers. However, this is the first time it will be available for consumers at a larger scale.

“Although it’s not as familiar to American drinkers, tepache dates back to the Aztecs, and the different local expressions always come with a sense of community and pride in our Latin Heritage,” says Rio Chenery, managing director and head tepachero. “It’s really the ‘newest’ old Mexican beverage, and we’re really excited to showcase these traditions and flavors to a new generation of American consumers.”

Tepache Sazón is produced in San Pancho, Nayarit on Mexico’s Pacific coast, in the only production facility of its kind in the region. It is made traditionally from pineapples, piloncillo, and Mexican cinnamon, locally sourced from the region to prioritize the San Pancho community as well as sustainable practices. The pineapple fields are located only 50 kilometers from the tepacheria. After the super-sweet fruits go through a fermentation process, they are combined with the raw brown sugar, which is itself milled and boiled down into a caramel like liquid that’s dried with a traditional process that uses conical wooden molds.

The result is a light, amber liquid with a perfect balance between sugar and acidity, subtle hints of spice and toasted caramel underneath the effervescent fizz. It is excellent paired with food, especially Mexican staples like barbacoa, grilled meats, and even seafood. For a fun twist, serve it over ice with a salt or Tajin rim.

In addition to supporting local farmers, Tepache Sazón has also partnered with EntreAmigos – a San Pancho-based organization, and US Importer Back Bar Project to increase educational opportunities for the San Pancho community and renovate their community center through annual donations.

“Our Tepache is made in San Pancho, a small town that has around 2,000 people,” says Sebastian Medina, head of operations and senior tepachero. “It was important for us to make a delicious product that captured the unique taste of San Pancho but also natural one at every step that really pays homage to the traditions and flavors of this diverse and special place.”