Considered an unconventional food plant, the Xanthosoma mafaffa Schott is a tuber that has high energetic value. The presence of starch makes it a raw material with potential for use as a substrate in fermentative processes. The consumption of alcoholic beverages grows annually due to the growth of the beverage industries, improvement in distribution logistics and especially new technologies developed for the fermentation industry. Several alcoholic beverages are produced using amylaceous sources, so the purpose of this study was to produce an alcoholic beverage from X. mafaffa. The tuber was sanitized, dehydrated (70°C/7h) and ground. A solution (10% w/v) of dehydrated tuber and water was prepared. The enzymatic hydrolysis of the starch present in the solution was carried out using the α-amylase and amyloglucosidase. After hydrolysis the solution had the total soluble solids content standardized at 15 ° Brix. The fermentation was carried out at 37°C for 7 days after the incubation of Saccharomyces cerevisiae. During the fermentation process the kinetics of microorganism growth, substrate consumption and pH lowering were evaluated. The alcoholic degree, relative density at 20°C, total acidity, total dry extract and ash content were evaluated in the product obtained. Decrease in soluble solids content and pH lowering were observed due to yeast growth, which consumed the substrate (carbohydrate) producing ethanol and acids. The alcohol content of the beverage at the end of the fermentation was 13°GL. The fermented beverage had a relative density of 0.9985, total acidity of 4.03%, total dry extract of 10.06 g/L and ash content 1.24 g/L. In an attempt to add value to the productive chain of this tuber, the production of an alcoholic beverage based on X. mafaffa may present a new way of marketing it to contribute to family farming.