Tepache, 'Guayaba y Jamaica (Guava & Hibiscus)'

• Guava- and hibiscus-flavored pineapple tepache crafted by Tepache Sazón in Nayarit, Mexico
• Produced from hand-picked honey pineapples (piña miel), white guava (guayaba), hibiscus (jamaica) and piloncillo (raw, unrefined cane sugar)
• White guavas are washed and crushed; the guava juice is chilled and clarified before being fermented with locally sourced whole hibiscus flowers for 2 weeks
• The guava wine is filtered and blended with pineapple wine, fresh guava juice, and piloncillo
• Secondary fermentation occurs in Charmat-style pressure tanks before flash pasteurization and bottling
• Aromas of guava jelly and white pepper evoke traditional fruit pastry; the palate brings notes of peach ring candies and white tea anchored by pleasant acidity before a dynamic finish of lime curd, grilled pineapple, and hibiscus tannin
• Gluten free
• Beer and Wine License eligible
• 7% ABV

Tepache Sazón’s Guayaba y Jamaica explores this beloved category of fermented Mexican beverage by pairing pineapple with another staple endemic fruit: guava. Local white guava is harvested at different stages of ripeness to express the fruit’s layered complexity and blended with fermented pineapple juice, fresh guava juice, and piloncillo for a secondary fermentation. Bursting with sweet tropical fruit and finishing semi-dry with a tart hibiscus finish, this is a refreshing reintroduction to a historic beverage category.