Bored of the 'booch? Up to here with kefir?
Then it's time you met tepache. This feisty and flavourful fermented drink is sweet but spicy, the perfect pick-me-up to zap your tastebuds into shape.
And best of all? It comes with the health benefits of gut-loving probiotics and nutrient powerhouse pineapple.
Mayans are probably best known for building awe-inspiring pyramids, but they liked to have a good time too. In search of a tasty drink to celebrate their engineering achievements, one enterprising Mayan decided to experiment.
They popped some corn in a jar, added sugar and water, and left it for a few days. The corn fermented, creating a bubbly brew that they imaginatively named ‘tepiātl’, meaning ‘drink made from corn’. And before you could say 'fiesta', the Mayans had themselves a national drink.
Later, brewers discovered that using pineapple rinds gave them a much tastier brew. All of which turned tepache into the probiotic-filled, pineapple flavour explosion that people still enjoy today across Mexico and the USA.
Fermenting the pineapple rind with a symbiotic culture (basically a community of bacteria and yeasts that looks a bit like a mushroom-y pancake) turns the natural wild yeasts and bacteria into a biochemical powerhouse.
During fermentation, the bacteria scoffs all the natural sugars, producing a whole bunch of goodness including organic acids, vitamins (in particular, Vitamins B and C), amino acids and enzymes.
Perhaps best of all, the process encourages super-powerful, gut-friendly probiotics to grow.
Your body contains trillions of live bacteria, both good and bad. Probiotics are the good ones that provide real health benefits.
Oh, and that pineapple? It’s not just there for flavour. Pineapple is loaded with vitamins, nutrients, antioxidants and enzymes, including the superstar bromelain.
We like to do things a little differently around here, so we took the traditional sugar-laden recipe and gave it the Nexba treatment. We start with Queensland-grown pineapple rind, hand prepare it, and ferment it for 35 days to give it more flavour. This also allows the bacteria in the fermentation culture time to chow down on all the sugar.
Then we amp up the taste-o-meter by adding traditional, organic Sri Lankan spices, and finish with just the right amount of our 100% natural sweetener blend.
We’ve designed the entire process to maximise flavour and minimise alcohol content (which is below 0.5%, just like ginger beer).
While we love us a big, bold flavour bomb, we’re also big fans of packing as much of a nutritional punch as possible - even down to the probiotics we use in our drinks.
While research shows different strains of probiotic bacteria have different effects, many probiotics haven’t yet been researched at all. Every bottle of Nexba Tepache contains 500 million smart, robust Bacillus coagulans bacteria, which have been scientifically shown to:
PLUS. Many probiotics can’t survive the acidic trip through your stomach to get to your gut (which is where they do their jobs). Bacillus coagulans is our secret weapon against stomach acid. It’s so robust that you don’t even need to keep Nexba Tepache in the fridge!