Ancho Reyes is handcrafted using only the highest-quality sun-dried chiles.
Once ready, the chiles are collected and sent to our facility to be macerated for 6 months.
Each bottle of Ancho Reyes liqueur is then hand labeled and bottled, one by one.
With its rich, smoky and sweet flavor, Ancho Reyes is recommended for cocktail recipes such as the Mexican Mule, Old Fashioned and Daiquiri.
Discover more of our spicy cocktail recipes.
Our ancho chiles have been grown by Mexican farmers in the fertile volcanic soil in Puebla for generations. The chiles grow for nine months in their natural climate before being harvested which creates the rich chile taste. After harvest, the soil is then rested for three years before chiles are grown again.
“One by one, each chile is individually hand-selected for quality. For Ancho Reyes Verde, the chiles are harvested earlier, while green. For Ancho Reyes, the chiles are harvested later, once they’ve matured and turned red.
SUN DRIED ANCHO
For Ancho Reyes Original, the chiles are sun-dried for between 15 to 20 days to become ancho chiles, transforming their vegetal notes into rich, baking spice like notes.
