The poblano chilis, used in the production of this liqueur, are cultivated in the volcano-enriched soils of Puebla. After harvest, the soil is rested for three years before it again grows chilis.
One by one, each poblano chili is individually hand-selected for quality. For Ancho Reyes Original, the chilis are harvested later in the season, once they’ve matured and turned red.
They are sun-dried for between 15 to 20 days to become ancho chilis. The dried chilis develop a rich, smoky, and fiery flavour.
The ancho chilis used are scissor-sliced by hand, a painstaking, time-consuming process that ensures that only the finest are used.
For 6 months, the chilis soak in a stepped process, macerating in small vats of neutral cane spirit from Veracruz, Mexico.
Once ready, the liquid is bottled. Each bottle is inspected individually then hand labelled according to tradition.
Ancho Reyes Original has a rich and complex warmth, followed by sweet spices and subtle acidity, and finishes with the pleasant, smoky heat.
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