Ancho Reyes has a rich and complex warmth, followed by sweet spices and subtle acidity, and finishes with the pleasant, smoky heat of the ancho chile. ABV 40%
Ancho Reyes is handcrafted using chiles native to Puebla. We utilize the time-honored techniques for making menjurjes mastered by artisans in 1920’s Puebla. Our poblano chiles are 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. The chiles are harvested later, once they’ve matured and turned red. Ancho Reyes Original, chiles are sun-dried for between 15 to 20 days to become ancho chiles. The dried chiles develop a rich, smoky, and fiery flavor. The ancho chiles used in Ancho Reyes Original are scissor-sliced by hand, a painstaking, time-consuming process that ensures that we use only the finest chiles. 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 spices.