Ancho Reyes Chile Ancho Liqueur 750ml

Ancho Reyes is rooted in a recipe dating to 1927 from Puebla, Mexico, inspired by menjurjes, the homemade chile infused elixirs that home cooks and cantina owners in the region made during the years following the Mexican Revolution. The modern brand launched in 2013 under Casa Lumbre Spirits, founded by Moisés Guindi, Iván Saldaña, and Daniel Schneeweiss, who set out to bring that old household tradition to a wider audience while keeping the production rooted in Puebla. Campari Group acquired the brand in 2019 and has continued distributing it while leaving the traditional process intact. A green counterpart, Ancho Reyes Verde, followed a few years after the original launch.

The liqueur begins with poblano peppers grown in Puebla's volcanic soil, left in the ground for about nine months before harvest, with fields then rested for roughly three years before the next planting. For the original expression, the peppers are left to ripen fully and dried in the sun for two to three weeks until they become deep red ancho chiles, which are hand selected before being sliced and macerated in neutral cane spirit for six months. A master blender known as the Maestra Maceradora then hand-balances each batch to bring the heat, smoke, and sweetness into harmony.

The liqueur pours a clear, deep copper amber. On the nose, dark chocolate, coffee, and cinnamon mingle with a distinct whiff of dried chile. The palate carries that same warm spice alongside caramel and baking spice, building to a gentle, lingering heat rather than a sharp burn. It works well in a spiced margarita or an Old Fashioned variation, and pairs nicely with grilled meats or dark chocolate desserts.