Tepache

Fermenting is an easy and natural process that should be part of your home-bartending plan! Tepache is a fermented pineapple beverage made from scraps that work great as a cocktail ingredient.

  • Scraps from Two Pineapples
  • 1 Part Brown Sugar
  • 4 Cloves
  • 1/2 Part Light Beer
  • 8 Parts Water
  • Combine sugar and water, add remaining ingredients to a very large glass jar
  • Cover with cheesecloth or a towel. Leave in a cool dry place for four days
  • A white foam will appear at the top of the jar. Scoop this out and discard
  • Strain, and enjoy in your Pineapple Whiskey Sour!

Ingredients

  • Scraps from Two Pineapples
  • 1 Part Brown Sugar
  • 4 Cloves
  • 1/2 Part Light Beer
  • 8 Parts Water

How To Make

  • Combine sugar and water, add remaining ingredients to a very large glass jar
  • Cover with cheesecloth or a towel. Leave in a cool dry place for four days
  • A white foam will appear at the top of the jar. Scoop this out and discard
  • Strain, and enjoy in your Pineapple Whiskey Sour!
OUR PRODUCTION STORY

Jameson Irish Whiskey

As you can imagine, producing a blended Irish whiskey that has been enjoyed for over two centuries, takes a lot. But don’t worry, we’ve distilled over 200 years of courage, craft and a collective appreciation for taste, into one short account. So here’s the secret behind our signature smoothness – our process and our people.