Originale Chili Liqueur (700 ml)

Ancho Reyes revives a 1927 Puebla recipe built around the ancho chili — a fully ripened, sun-dried poblano that spends roughly 30 days drying under the Pueblan sun before processing. Puebla sits on the high central Mexican plateau at elevations above 2,100 m, where intense UV radiation and cool nights concentrate the chili's natural sugars and deepen its characteristic dried-fruit and tobacco character. The production method is deliberately cold: whole dried chilis are cold-macerated in a cane spirit base, a technique that preserves volatile aromatic compounds — smoky, earthy, and dark-chocolate — that heat extraction would destroy. The liqueur is bottled at 40% ABV, unusually high for the category, which keeps sweetness from dominating and lets the chili's capsaicin warmth register as a genuine structural element rather than a flavoring. What separates this expression from the brand's Verde variant is the exclusive use of the red-ripe, fully dried ancho rather than fresh green poblano, producing a darker, more resinous profile with pronounced dried-chili and cocoa depth. Drink now through any vintage; the high ABV and sugar content ensure stability, while the spice integrates further with 12–18 months of cellaring.