The Next Round: What happens after you change your drinking?
Made with organic pineapples grown happily in the sun, Tepache extracts all the goodness, tosses in the peel, and then lets it all ferment with a dash of cinnamon and ginger.
Serving suggestion: Enjoy it ice cold straight from the fridge, or add a dash of alcohol-free tequila.
Cassia and Sun believes in making a positive impact on the environment. That’s why they chose to make Tepache, a drink traditionally made with whole pineapples, including the peel and core.
Cassia and Sun was founded during lockdown when founder Alex began experimenting with fermentation in his kitchen. Fascinated by the complex and refreshing flavours of Tepache, a drink he discovered in Mexico, Alex was inspired to share his home-brewed recipe with others. After a year of recipe development, Cassia and Sun was born, offering a unique alternative to alcoholic beverages with a focus on exploring flavours from diverse cultures around the world.
Unfortunately, global commercial pineapple production currently results in 80% of the pineapple being discarded, contributing to greenhouse gas emissions and landfill waste. The beauty of Tepache is that they use almost all of the pineapple, with only the crown being thrown away.
As Cassia and Sun continues to grow, the company hopes to make a positive impact by reducing waste and promoting sustainable practices in the industry. That’s also why they donate 4% of all profits to charitable causes, with half going towards eliminating food waste through The Felix Project and the other 2% being chosen by their customers with every bottle purchased.
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