Ancho Reyes

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.

Tasting Notes:

Nose: Slightly pungent, followed by dried chili notes, spices,
cinnamon, cocoa, tamarind, and wet wood with light herbal notes adding to the complexity.
Mouth: Pleasantly sweet, followed by chili with moderate heat and slight acidity. Hints of spices, tamarind, plum, cacao, apple and almonds then subtle notes of fine herbs.
Finish: 
A pleasantly lingering pungent taste on the finish.Alcohol by Volume (ABV%):40%

Spicy Mexican Mule

Ingredients:
1 part Ancho Reyes Original
¼ part Fresh Lime Juice
3 parts Ginger Beer

Instructions:
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.

Doctor’s Orders

Ingredients:
2 parts Ancho Reyes Original
1 part Fresh Lime Juice
½ part Rich Simple syrup

Instructions:
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.

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