The objective of this study was to produce and characterize an alcoholic fermented beverage based on chestnut (Terminalia catappa L.), using raw material of no commercial value, and transform it into a product with added value. The fruit and pulp were submitted to characterize for further elaboration of the alcoholic fermented beverage. The parameters analyzed for the pulp and peel demonstrated similarities with other studies in comparison with the purple peel and yellow peel varieties, and the results showed a high moisture content (87.49%), total sugars (10.98%), protein (1.06%), ash (0.29%), lipids (0.18%), titratable acidity (4.54%), and pH (3.8). The beverage was prepared with commercial dry yeast reactivated in sugarcane juice in four processing steps, followed by the addiction of water, sucrose, and yeast in chest pulp with seven days of fermentation. After the fermentation process, the beverage was pasteurized and stored under refrigeration. The beverage was submitted to microbiological tests and did not show significant counts for Escherichia coli and coagulase-positive Staphyloccocus and Salmonella spp. presence. In physicochemical tests performed in beverage, the following results were obtained: moisture (81.64% ±0.23), pH (2.95 ±0.03), dry extract (8.82% ±0.03), reducing sugars (5.95% ±0,04), titratable acidity (10.49% ±0.0), °Brix (10.0°/25.3°C) and alcohol content of 4.8°GL. In conclusion, the results indicate the development of an alcoholic ferment based on the purple pulp and peel chestnut variety, proved to be feasible since it resulted in a microbiologically safe beverage within with the parameters of Brazilian legislation. Thus, the use of the chestnut fruit in the production of beverages can be presented as an important strategy to provide a destination for chesnut fruits.