Ancho Reyes Ancho Chile Liqueur

Undoubtedly not a complicated recipe - sweet cane spirit infused with dried chilis - but without much/any competition, my rating reflects what this (type) of liqueur brings to the table, and this offering is certainly well-executed. Trying neat isn’t really appropriate but it’s my tactic to suss out the details. A rich yellow-brown hue. Medium viscosity (due to the sugar). Muted nose - a touch metallic. Beet sugar. Sweetened cooked carrots. The palate is a wave of honey syrup with a keen vegetal note that crescendos into an earthy, deeply-roasted chili and mouth-filling spice throughout the finish. An even tingle that does not threaten any real risk of discomfort. A sweet experience, But luckily not overboard. Sugar doesn’t overpower. Unique and pleasant as-is, but wow what an opportunity as a cocktail component. Currently enjoying in a bourbon old-fashioned as a majority substitute for the sugar. It’s a knockout.

Rich, roasty, umami. Great for adding depth and a bit of spice to cocktails.