Penca received a little national attention today from Eater.com’s tepache cocktail roundup, Pineapple Shines in These 15 Awesome Tepache Cocktails.

Highlighted alongside noted establishments in food meccas such as New York City, Los Angeles, Portland, and Austin, Tucson’s Penca got a shout out for bartender Bryan Eichhorst’s Tepache & Bourbon cocktail (bourbon, tepache, velvet falernum, sweet vermouth and pineapple white wine vinegar).

This isn’t the first time Penca has seen national attention for its Tepache & Bourbon cocktail. Bon Appetit featured the drink in June 2014 for their Why You Should Be Drinking Tepache Cocktails slideshow.

Tepache, in general, has been getting a bit more press recently. The beautiful and refreshing, slightly fermented and effervescent drink made from pineapple rinds originated in Mexico.

If you’re interested in making your own tepache, check out this article (with recipe) in Edible Baja Arizona from Bill Steen, who, it just so happens, is the person that first introduced me to tepache.

For the full Eater piece, visit Pineapple Shines in These 15 Awesome Tepache Cocktails on eater.com, For more information on Penca, visit pencarestaurante.com.