The beautiful and detailed  label of Ancho Reyes
Ancho Reyes Original in the bar
The Ancho Reyes Original in the fields
Ancho Reyes at the bar

Ancho Reyes, 70 cl, 40%

”A Pleasant Lingering Spicy Finish” 
The ancho pepper, macerated in mexican sugar cane spirit, gives you a pleasant tingle of heat.
  • Category: Liqueur
  • SKU: 100040
Facts
  • Brand Ancho Reyes
  • Distillery Name Licorera Ancho Reyes y CIA S.A.P.I de C.V.
  • Class Chili Rum Liqueur
  • Alcoholic grade 40 %
  • Content 70 cl
  • Country distilled México
  • Country of bottling México
  • Ancho peppers macerated in mexican sugar cane spirit for 6 months
  • Sun dried ancho pepper
  • Added sugar to officially be a liquor
  • Little tingle of heat
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Simple Tech Data
Taste and Usage
About the Brand
About the Production
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Color, aromas and taste.
Colour
  • color
    Old Gold
    Old Gold
Aromas
  • Warm dried chile Nose: 50%; Mouth: 0
    Warm dried chile
  • Ceylon cinnamon Nose: 25%; Mouth: 15%
    Ceylon cinnamon
  • Cocoa Nose: 25%; Mouth: 15%
    Cocoa
  • Ancho chile Nose: 0; Mouth: 50%
    Ancho chile
  • Ahumado (Smokey) Nose: 0; Mouth: 10%
    Ahumado (Smokey)
  • Spices Nose: 0; Mouth: 10%
    Spices
Taste
  • Bitterness Intensity: 0.00%
    Bitterness
  • Sourness Intensity: 0.00%
    Sourness
  • aroma alt="Umami">
    Umami
  • Sweetness Intensity: 100.00%
    Sweetness
  • Saltiness Intensity: 0.00%
    Saltiness
Food pairings
    pairing
    No Pairing product data

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. 

cocktail Enjoyed in cocktails because of that spicy finish but also neat. 

Cocktails and recipes

Brand and creators
Don Saul the farmer in the Ancho Reyes fields
Don Saul the farmer in the Ancho Reyes fields
Saul, the Ancho Reyes farmer
Saul, the Ancho Reyes farmer
The labeling of the beautiful Ancho Reyes Original bottle
The labeling of the beautiful Ancho Reyes Original bottle
Ivan Saldaña, the creator of the Montelobos project
Ivan Saldaña, the creator of the Montelobos project
Ancho Reyes Liqueurs are handcrafted using chiles native to Puebla, reviving the time-honored techniques for making menjurjes mastered by artisans in the 1920’s. In the cantinas of Barrio del Artista quarter in Puebla, the passionate conversations are usually accompanied by unique “menjurjes”— these are homemade potions created from a blend of native ingredients and local knowledge. A particularly popular menjurje was the one created by the Reyes family, the only one made from Puebla's signature crop: the precious "Chile Ancho".
Production details
Poblano chiles are cultivated in the volcano-enriched soils of Puebla, one by one the chiles are hand picked and selected for quality. All chiles used in the process are sun-dried for between 15-20 days and then sissor-sliced by hand before putting them to rest with a neutral cane sprit from Veracruz, Mexico. The mixture rests in order to allow the flavors to combine perfeclty.
Artwork Ancho - Dried chilli verde
  • FIELD LOCATION
    Puebla, Puebla
  • SINGLE ESTATE RAW MATERIAL
  • Cultivated
    Wild
plant
In the cantinas of Barrio del Artista quarter in Puebla, the passionate conversations are usually accompanied by unique “menjurjes”— homemade potions created from a blend of native ingredients and local knowledge. A particularly popular menjurje was the one created by the Reyes family, the only one made from Puebla's signature crop: the precious ancho chili.The producers chose to make a liquor of ancho chili because of the sensorial profile of the ancho chili. It is an extraordinary chili gathering sweet, smoky and spicy flavors with a complexity and depth that others don’t. A very Mexican flavor waiting to be discovered.It was created to rescue, preserve and spread the traditions and flavors of Mexico. Ancho chili is one of Puebla’s signature crop and the producers were very keen on bringing out to our days, a recipe that has been in the family since 1920. An epoch characterized for the search of a national identity, the forefront of the art and the rebirth of the culture in Mexico after the armed conflicts during the Revolution. 
  • DISTILLERY LOCATION
    Puebla centroPuebla
  • NOM
  • THE BRAND OWNER OWNS/ CONTROLS THE DISTILLERY
The beautiful red color of the drying chilli on the ground
The beautiful red color of the drying chilli on the ground
The dried Chilli Ancho ready to go
The dried Chilli Ancho ready to go
The seeds of the Chilli Ancho
The seeds of the Chilli Ancho
The main raw material for Ancho Reyes production
The main raw material for the Ancho Reyes production
The main raw material for Ancho Reyes production The main raw material for the Ancho Reyes production
The process of the Ancho Reyes production
The process of the Ancho Reyes production
The Ancho Reyes Factory
The Ancho Reyes Factory
The canoas in the Ancho Reyes fields
The canoas in the Ancho Reyes fields
The preparation of the Ancho Reyes fields
The preparation of the Ancho Reyes fields

Manufacturing and aging

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.  
Raw Material
Raw Material
Single Raw Material
Plantation Type
Plantation Type
Cooking
Cooking
Milling
Milling
Fermentation Method
Fermentation Method
Dilution
Dilution
Bottling
Bottling
  • NO Use of accelerators under fermentation
    NO Additives after distillation

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