As an expert sommelier and brewer, I have had the pleasure of tasting and studying a wide range of alcoholic beverages, including tepache. Tepache is a traditional Mexican fermented drink made from pineapple, cinnamon, brown sugar, and water. It is a delightful and refreshing beverage that offers a unique flavor profile.
When it comes to the alcohol content of tepache, it is relatively low compared to other alcoholic beverages. Tepache typically has an alcohol by volume (ABV) of around 2-3%. To put this into perspective, most hard seltzers on the market today have an ABV of around 5%. So, while tepache does contain alcohol, it is relatively mild in comparison.
Given its lower alcohol content, it would take a significant amount of tepache to become intoxicated. You would need to consume a substantial quantity to experience any noticeable effects. It is important to note that tolerance to alcohol varies from person to person, so individual reactions may differ.
However, it's worth mentioning that tepache is not typically consumed with the intention of getting drunk. It is more commonly enjoyed as a refreshing beverage to quench thirst or as a traditional accompaniment to meals. Its primary purpose is to provide a flavorful and enjoyable drinking experience rather than an intoxicating one.
Additionally, tepache is made with cinnamon and brown sugar, which contribute to its distinct taste. These ingredients also add sweetness to the drink. Consuming large quantities of tepache in an attempt to get drunk could lead to a high intake of sugar, potentially resulting in a sugar rush or even an upset stomach.
While it is technically possible to get drunk on tepache, it would require consuming a considerable amount due to its low alcohol content. Tepache is best enjoyed in moderation as a flavorful and refreshing beverage rather than as a means of intoxication.