Ancho Chile Reyes Liqueur
About Ancho Chile Reyes Liqueur
The slow-burn heat of earthy poblano pepper delivers the nice and spicy in this coveted liqueur. Adds delicious complexity and verve-y flavor to anything you mix up.
Ancho Chili Reyes Liqueur from Puebla, Mexico was introduced to the world in 2014 (though its recipe dates back to the 1920s) and it immediately became a bartender’s essential. Snag a bottle from the How to Drink spirits collection. Checkout the Ancho Reyes Verde Chile Poblano Liqueur while you’re browsing.
Tasting Notes
Roasted chile and a slightly spicy pepper, a rich and complex warmth. Sweet spices: cinammon, tamarind and a subtle acidity. Moderate smoky heat of the ancho chile on the finish.
Suggested Serves
- A paloma or paper plane.
- A Vaquero uses bourbon as the base, adds Aperol, lemon juice, Ancho Chile Reyes Liqueur and sage. Yum!
Production Notes
Poblano chilies native to Puebla, Mexico are cultivated in the volcanic-enriched soils there. The chilies are hand-selected for quality once they’ve matured and turned red. They are sun-dried for 15-20 days, where they develop a rich, smoky, fiery flavor, transforming them into ancho chilies.
These dried chilies are scissor-sliced by hand, then soaked and macerated in a neutral cane spirit from Veracruz, Mexico.
Six months pass before the Maestro Maceradora hand-blends the chile flavor-infused liqueur to ensure consistent quality, flavor, and spice. A final rest for the flavors to marry before the liqueur is bottled, each one hand-labeled according to tradition.
About the Founders
