Forget apples. In November we predicted the new fruit to ferment would be pineapples, and it looks like the train has arrived. The drink du jour is called tepache, a traditional Mexican beverage akin to sparkling wine, and it’s popping up everywhere, from craft cocktail bars like The Pastry War in Houston to Qui here in town. And Argus Cidery just announced its release of the drink.
We've spotted tepache in many forms: a stand-alone beverage from Mexican street vendors, an ingredient in complex cocktails, sorbet and now a bottled drink. Which will win?
Argus has a good chance. The not-too-sweet version uses organic fruit with a profile of straightforward pineapple and citrus, a light spice on the nose and a mineral, almost salty, finish. Bottled tepache is a new idea, but given cider’s renaissance, we think it’s here to stay.