Ancho Reyes Ancho Chile Liqueur
Ancho Reyes // Mexico
This Ancho chile liqueur was inspired by the menjurjes, or homemade liqueurs, shared by artists and intellectuals who spent their evenings drinking together in Puebla cantinas throughout the 1920s. The recipe is based on an old family recipe and is made from ancho chiles grown on local farms in Puebla, Mexico. Poblano chiles are picked after they have ripened to a red color (effectively making them ancho chiles) and are then dried in the sun for up to 20 days. These are then sliced into smaller pieces and infused in neutral cane spirit from Veracruz, Mexico, for six months. The resulting liqueur is bottled at 40% ABV.
Herbal/Spice LiqueursHerbal and/or spiced liqueurs make up a bulk of the liqueur family. Oftentimes the recipe or formula is top secret and decades if not centuries old and were created for “medicinal purposes.” Any type of liquor can form the base. Sugar is added prior to bottling.
"On the nose, this liqueur hints at caramelized peppers and dried stone fruit alongside a biting, almost minty zest. Its flavor is warm, deep and spicy, but the biting freshness is still there, now discernible as hot seeded pepper, underlined with sweeter notes of tamarind candies. It bites, but is not overwhelming. You’re left feeling like you’ve been snacking on pepper seeds dipped in honey. This liqueur would be a great option for adding depth and heat to a cocktail, and it’s unlikely anyone would complain if you go a bit heavy handed."