Ancho Reyes Ancho Chile Liqueur

Ancho Reyes Ancho Chile Liqueur is made by hand in Mexico from ancho chillies native to Puebla, drawing on menjurje techniques mastered by Puebla artisans in the 1920s, and bottled at 40%. The chillies are picked ripe, sun dried and turned by hand to intensify their flavour, which builds the rich, warm, spicy and sweet character that defines the liqueur. It is the ripe, dried counterpart to the green poblano Verde expression.

The nose is warm with dried chilli, cinnamon and cocoa, the palate silky and warm, slightly acidic with sweet baking spice, finishing long with a smoky heat over clove, ginger and orange peel. Behind the bar it brings warm chilli heat with real baking spice and a smoky depth, which makes it a fine modifier for stirred and agave drinks, lending a spicy backbone to a Margarita, an Old Fashioned riff or a dark spirit serve. Traditionally taken straight, today it is mostly used in cocktails. Use a measure to add controlled heat, or pour it over ice to show its smoky, spiced character.