plural of tepacheEs one of the most popular fermented drinks of Flag of Mexico.svg Mexico. Usually has a very low alcoholic level by their way of making ( less than 1% Alc. Vol. ). Its taste is reminiscent of beer, but sweet. The custom of making this drink with corn continues as various communities especially indigenous of Mexico, in the States of Oaxaca, Queretaro, Guerrero, Puebla, Chihuahua, Sinaloa, Sonora, Veracruz, Yucatan, Campeche, Quintana Roo, Tabasco, Chiapas and Morelos, where with one higher alcohol level, was used for the religious cults of the Maya.The tepache is now additionally obtained by fermentation of the juice and pulp of several types of sweet fruits like pineapple, guava, Apple, prickly pear, Orange, etc. which is left to ferment for several days. Depending on the sugar mixture, if it is left to ferment more days, you get a beverage with higher alcohol level but also greater bitterness and acidity in its taste. At the end of weeks ends turning into vinegar, which usually ends with the fermentation bacteria.
