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Our Hibiscus Tepache is made from organic hibiscus grown in Maui. Our fermentation utilizes water kefir grains - known as tíbicos in Mexico - and organic cane sugar to feed the microorganisms.
The final product is naturally carbonated and mildly sweet and sour. A live, probiotic beverage with the powerful medicinal benefits of not only the diverse array of microorganisms, but also the profound metabolic and anti-inflammatory effects of prickly pear fruit!
Currently offered in 32oz and 16oz glass bottles with screw caps, these live beverages should be kept refrigerated before opening. Upon opening, consume within 7-10 days as the beverage will continue to ferment (and sour) as the air space in the bottle increases. Conversely, pour into a smaller container to reduce the air space and thus preserve the fresh flavor of your tepache for longer!
Our Hibiscus Tepache can be stored, unopened, and refrigerated for several months with limited changes to flavor.
