“A Pleasant Lingering Spicy Finish”
The ancho pepper, macerated in mexican sugarcane spirit, gives you a pleasant tingle of heat
Ancho Reyes uses a mexican sugarcain spirit in which they macerate dried poblano peppers, turned into ancho peppers. Along with some sugar, these are the only ingredients of this tingling spirit.
A deep bronze colour with medium body and high viscosity. It has a slightly spicy aroma, followed by notes of dried chili, spices, cinnamon, cocoa, tamarind and wet wood complemented with light herbal notes. The flavor is pleasantly sweet, followed by the true taste of chili - with moderate heat - and mild sourness. With hints of spices, tamarind, plum, cacao, apple and almonds, as well as subtle notes of herbs. A pleasantly lingering spicy finish.
Enjoyed in cocktails because of that spicy finish but also neat.
It is entirely handcrafted. The process begins by selecting the best quality ingredients. The purest and high in alcohol volume sugarcane spirit produced in Veracruz as basis, and the best quality ancho chilies from San Martin Texmelucan, in Puebla, as main ingredient. This peppers are harvested late from the plant and sun dried, hand cut with scissors and then macerated for six months in the cane spirit. It then gets balanced to get the perfect mixture.
Puebla Centro, Puebla, Mexico
Licorera Ancho Reyes y CIA S.A.P.I de C.V.