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.
Nose: Slightly pungent, followed by dried chili notes, spices, cinnamon, cocoa, tamarind, and wet wood with light herbal notes adding to the complexity.
Mouth: Pleasantly sweet, followed by chili with moderate heat and slight acidity. Hints of spices, tamarind, plum, cacao, apple and almonds then subtle notes of fine herbs.
Finish: A pleasantly lingering pungent taste on the finish.
Alcohol by Volume (ABV%): 40%
Spicy Mexican Mule
1 part Ancho Reyes Original
¼ part Fresh Lime Juice
3 parts Ginger Beer
Fill a copper mule mug with ice. Add Ancho Reyes and fresh lime juice. Gently pour ginger beer on top and stir lightly. Garnish with lime and crystallized ginger.
2 parts Ancho Reyes Original
1 part Fresh Lime Juice
½ part Rich Simple syrup
Add all ingredients to a cocktail shaker with ice and shake well. Strain into a chilled coupe glass and and garnish with a lime wheel.