Tepache (alcoholic drink)
The tepache is a fermented drink originating in Mexico, it normally has a very low alcoholic level due to the way it is made (less than 1% Alc. Vol.). Its taste is reminiscent of beer, but it is sweet. The word tepache comes from the Nahuatl word, Tepiatl, 'corn drink', lit. 'Tepitl, 'tender corn'; atl, 'agua''., Querétaro, Guerrero, Puebla, Chihuahua, Sinaloa, Sonora, San Luis Potosí, Veracruz, Yucatán, Campeche, Quintana Roo, Tabasco, Chiapas Morelos, Baja California and Jalisco, where with a higher alcoholic level, it was used for religious services in the mayans
Tepache is currently additionally obtained by fermenting the juice and pulp of various types of sweet fruits such as pineapple, guava, apple, prickly pear or orange, which is left to ferment for several days. Depending on how sweet the mixture is, if it is left to ferment for more days, a drink with a higher alcoholic level is obtained, but also more bitter and acidic in taste. After weeks it ends up turning into vinegar, which usually kills the fermentation bacteria.