Ancho reyes Liquour is cultivated in the volcano-enriched soils of Puebla. 2000mt above sea level. After 6 months that takes the chiles to grow harvest is done ,resting the soil for three years before growing chiles again. 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. A portion of the poblano chiles are fire roasted. The poblano chiles express a bright, crisp, and fresh heat. 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
Part of the chiles are fire roasted. The poblano chiles express a bright, crisp, and fresh heat., the rest is hand harvest and sundried in the region 15 to 20 days
- Macerated for 6 months is cane sugar spirit from Veracruz
- Hand blended
- 40° ABV