This piece originally appeared on Liquor.com.
You’re no stranger to aguas frescas. The brightly colored, invitingly cold beverages first peddled by Mexican street vendors are now commonplace in the States.
Agua de jamaica and horchata are an excellent start, but have you heard of tepache? Unlike non-alcoholic aguas frescas made with fruit pulp or cereals and sugar, tepache leaps into lightly fermented territory.