What is the name of the Mexican fermented pineapple drink?

The Mexican fermented pineapple drink is tepache. Traditional tepache is made by fermenting pineapple peel and rind with water and an unrefined sugar such as piloncillo, producing a lightly sparkling, tart, sweet beverage.

The fermentation is relatively quick and relies on naturally occurring yeasts and bacteria from the fruit and surrounding environment. Because it is usually fermented only for several days, tepache is generally low in alcohol. Cinnamon, spices, or chili may be added, and it is commonly served cold by street vendors in Mexico.

The drink has an older history than its modern pineapple recipe suggests. Its name comes from the Nahuatl word tepiātl, which originally referred to a beverage made from raw corn. Over time, pineapple became the defining ingredient of contemporary tepache. That history helps distinguish it from pulque, which is fermented agave sap, and pozol, a corn-based beverage associated especially with southeastern Mexico. A small amount of beer is sometimes added to tepache, but beer is not its essential ingredient.