Tepache has been made in Mexico for centuries. Traditionally, tepache is fermented with the naturally occurring yeasts and bacteria found on pineapple scraps along with water, piloncillo sugar, and various regional spices. It typically does not exceed 1% ABV and the resulting drink is a fizzy probiotic beverage that is sweet and slightly tart, reminiscent of pineapple kombucha. Tepache can most often be found being served casually in family homes and in street markets in Mexico.