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Tepache and Vinegar

October 7, 2017, 2:45 pm - 4:15 pm



The parts of fruits that we throw away — the skins, the cores — are traditionally used in Mexico to make a low-alcohol drink, like wine, and to make vinegars. Learn to make fruit drinks and vinegars from scratch, including the classic pineapple vinegar and more modern varieties such as plum and pear. Attendees taste samples and leave with the beginnings of their own ferments.






Lou Bank travels to rural Mexico to learn directly from the artisans who make artisanal and traditional agave spirits — what would be called “mezcal” if the Mexican government had any long-term vision. He brings the spirits back to the US, where he hosts tastings that raise money to improve quality of life in these rural communities. This work led to Lou found the non-profit SACRED which is an acronym standing for Saving Agave for Culture, Recreation, Education, and Development. The mission of the non-profit is to use traditional and artisanal agave spirits to improve the quality of life of children in rural Mexico. When he’s not doing that, he can be found fermenting chiles, running educational nonprofits, and rescuing dogs in Chicago.


Key Information:

Class Location: Avalon Ballroom, 170 E Main Street, Reedsburg, WI 53959
This is a hands-on class.
Check-in begins 10 minutes before the start of the class.
All guests planning to consume alcohol must be 21 or older.