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.

Tasting notes:

Ancho Reyes Original has a rich and complex warmth, followed by sweet spices and subtle acidity, and finishes with the pleasant, smoky heat.