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Liquore Ancho Reyes
Ancho Reyes is handcrafted using native Puebla chiles. The chiles are sun-dried for 15-20 minutes. For half a year, the chiles macerate in small vats of neutral cane spirit from Veracruz, Mexico. The resulting liquid is then hand-blended by Master Blenders to preserve flavor and spice. The mixture rests, allowing the flavors to blend perfectly. Once ready, the liqueur is bottled; each bottle is individually inspected and then hand-labeled according to tradition.
In summary
How to taste it
Ancho Reyes is handcrafted using native Puebla chiles using centuries-old production techniques dating back to the 1920s. The poblano chiles are grown in Puebla's rich volcanic soils and are individually hand-selected for their quality. For Ancho Reyes Original, the chiles are harvested once they have matured and turned red and are still manually scissor-cut today, a painstaking, time-consuming process that ensures only the finest chiles are used.
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