Ancho reyes Liquour is cultivated in the volcano-enriched soils of Puebla. After harvest, the soil is rested for three years before it again grows chiles. One by one, each poblano chile is individually hand-selected for quality. For Ancho Reyes Verde, the chiles are harvested earlier, while green. For Ancho Reyes Original, the chiles are harvested later, once they’ve matured and turned red. chiles are sun-dried for between 15 to 20 days to become ancho chiles. The dried chiles develop a rich, smoky, and fiery flavor.
For half of a year, the chiles soak in a stepped process, macerating in small vats of neutral cane spirit from Veracruz, Mexico. Imbued with chile flavor, the resulting liquid is then hand-blended by our Maestra Maceradora – or Master Blender, to maintain consistent flavor and spice.
- Produced in Puebla , México
- Hand harvest and sundried in the region 15 to 20 days
- Macerated for 6 months is cane sugar spirit from Veracruz
- Hand blended
- Volume: 700 ml
- 40° ABV