Ancho Reyes is handcrafted using chiles native to Puebla, utilizing the time-honored techniques for making menjurjes mastered by artisans in 1920’s Puebla. Poblano chiles are cultivated in the volcano-enriched soils of Puebla. After harvest, the soil is rested for three years before it again grows chiles. The chiles are sun-dried for between 15 to 20 days to become ancho chiles and develop a rich, smoky, and fiery flavor. For half of a year, the chiles soak in a stepped process, macerating in small vats of neutral cane spirit from Veracruz, Mexico. Once ready, the liquid is bottled.