Ancho Reyes is handcrafted using chiles native to Puebla, utilizing the time-honored techniques for making menjurjes mastered by artisans in 1920’s Puebla.
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. The chiles are sun-dried for between 15 to 20 days to become ancho chiles and develop a rich, smoky, and fiery flavor. For half of a year, the chiles soak in a stepped process, macerating in small vats of neutral cane spirit from Veracruz, Mexico. Once ready, the liquid is bottled.
cinnamon, cocoa, tamarind, and wet wood with light herbal notes adding to the complexity.
Finish: A pleasantly lingering pungent taste on the finish.Alcohol by Volume (ABV%):40%
Spicy Mexican Mule
1 part Ancho Reyes Original
¼ part Fresh Lime Juice
3 parts Ginger Beer
Fill a copper mule mug with ice. Add Ancho Reyes and fresh lime juice. Gently pour ginger beer on top and stir lightly. Garnish with lime and crystallized ginger.
2 parts Ancho Reyes Original
1 part Fresh Lime Juice
½ part Rich Simple syrup
Add all ingredients to a cocktail shaker with ice and shake well. Strain into a chilled coupe glass and and garnish with a lime wheel.