Tepache Sazón Guayaba y Jamaica (Guava & Hibiscus) NV (375ml)

MEXICO : NAYARIT : SAN PANCHO CONVENTIONAL : Pineapple, Guava, Hibiscus, Piloncillo LIGHT-BODIED, EFFERVESCENT, GUAVA JELLY, HIBISCUS, WHITE PEPPER, NO OAK Tepache is a fermented beverage with roots in pre-Columbian Mexico, traditionally brewed from pineapple, raw cane sugar, and spices — the guava-hibiscus version layers white guava and dried jamaica flower on top of the pineapple base, adding floral tartness and tropical depth. Rio Chenery founded Tepache Sazón in San Pancho, Nayarit, around 2022, producing in stainless steel with champagne yeast and finishing with Charmat-method secondary fermentation for consistent fine mousse. Imported by Back Bar Project and distributed in New York by Michael Skurnik. The 375mL crown-cap format is built for sharing — at 7% ABV, it sits comfortably at the table through a full meal. PAIRINGS : Tacos al pastor pineapple in the marinade mirrors the tepache; effervescence cuts through the pork fat Aguachile negro hibiscus tartness tracks the citrus brine without competing with the shrimp Elotes callejeros guava sweetness and white pepper echo the corn, chili, and lime

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