Tepache

Tepache

Pineapple Mango

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keg 5 Gallons/Keg 12-12oz. Cans

+

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This light, fermented pineapple drink is poised to revolutionize your summer party, infusing every gathering with the tropical splendor  and the health benefits of pineapple. Prepare to embark on a taste adventure and experience the refreshing sensation of Tepache, the ultimate party companion.

  • Organic

  • Raw & Unpasteurized

  • Non-GMO

  • Gluten-free

  • Vegan

Benefits Beyond Great Taste

Your gut does more than you realize! It plays a leading role in supporting our digestion, strengthening our immunity, and has also been linked to increased energy, reduced stress, improved sleep, mood and overall well-being.

Probiotics are the good and helpful bacteria known to improve gut health and support  overall health and well-being.

Digestive enzymes help break down the food we eat and aid in digestion – using nutrients to give your body energy, help it grow, and perform vital functions.

Our fermentation process creates natural and beneficial enzymes and organic acids which help rid your body of toxins – supporting natural detoxification and reduced inflammation.

Ingredients that make a difference.

Buchi uses nutritionally beneficial organic herbs, fruits and purees produced by suppliers who meet our ethical standards – all while keeping environmental responsibility and the impact of the supply chain in mind. It’s a big part of what makes Buchi so different and special!

Learn more about our sourcing

Organic Tibicos (Water, Organic Fair Trade Certified™️* Cane Sugar, Organic Kefir Culture), Organic Apple Cider Vinegar, Organic Mango Puree, Organic Pineapple Juice Concentrate, Organic Whole Lemon Puree, Organic Mango Natural Flavor, Organic Pineapple Natural Flavor, Organic Monk Fruit Extract

*Fair Trade Certified™ by Fair Trade USA®

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A Brief History of Tepache

Tepache's origins can be traced to the indigenous peoples of Mesoamerica, including the Aztecs and Mayans. Pineapples, native to the tropical regions of the Americas, were a significant part of their diet at the time!

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The Science of Starting Tepache with a Tibicos (Kefir) Starter

During the Spanish expeditions, “tepache” was made using different substrates like agave, corn and plums. The thing they all had in common was a spontaneous fermentation, meaning whatever microbes were on the fruit or in the air fermented the substrate.

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