Ancho Reyes Ancho Tequila Liquer

In 1920s Puebla, the cantinas of the Barrio del Artista bustled with artists and intellectuals who gathered to exchange ideas over original homemade liqueurs known as menjurjes. One especially popular menjurje was handcrafted from the ancho chile. We pay homage to those original recipes with Ancho Reyes Original and Ancho Reyes Verde – authentic Mexican liqueurs steeped in the tradition of Puebla. The poblano chiles are cultivated in the volcano-enriched soils of Puebla, and are sun-dried for between 15 to 20 days to become ancho chiles. The dried chiles develop a rich, smoky, and fiery flavor.

The ancho chiles are then scissor-sliced by hand, a painstaking, time-consuming process and then soak in a stepped process, macerating in small vats of neutral cane spirit from Veracruz, Mexico. Imbued with chile flavor, the resulting liquid is then hand-blended by the Maestra Maceradora – or Master Blender, to maintain consistent flavor and spice.

After harvest, the soil is rested for three years before it again grows chiles.