Crave__February_2018

at COA
“There are many variations of tepache but the most common ones are made with
pineapple, often with skin included to aid fermentation. At COA we go a step further
and ferment it twice: once in a large glass container for four to five days and then
again in the serving bottle to trap all the natural carbonation, just like champagne.”
Jay Khan, co-founder
A sure-fire favourite for soda lovers,
the tepache has just the right amount of
sweetness, balanced by the tartness of
pineapple and spiciness of cinnamon.
The light fizz makes for a refreshing
weeknight drink.