Ancho Reyes - Original - Poblano Pepper Liqueur - 40%
The Ancho Reyes house draws its inspiration from the history of artisanal liqueurs of Puebla, Mexico, where monks and then local families macerated fruits, herbs, and peppers to create medicinal and festive elixirs. This tradition, born in the 19th century, has been passed down to become a contemporary emblem of Mexican taste culture. Ancho Reyes stands out through expertise based on the slow maceration of carefully selected peppers, harvested at full maturity and sun-dried according to ancestral methods. Every detail of the production aims to preserve the aromatic intensity of the poblano pepper, its depth, and its slightly smoky character. By embracing an authentic, artisanal, and resolutely identity-driven style, the house has managed to captivate the world’s greatest bartenders. The Original version, the first in the range, embodies this signature with remarkable precision and total fidelity to Mexican roots.
Ancho Reyes Original 40% is made from poblano peppers harvested green and then dried to become ancho peppers, whose color, aroma, and structure change radically. These peppers are then macerated for several weeks in a neutral alcohol, allowing the extraction of their essential oils, fruity notes, natural heat, and slight smokiness. The resulting liqueur is then patiently filtered, sweetened with precision, and refined to achieve a perfect balance between sweetness, intensity, and aromatic complexity. The forty percent alcohol content pleasantly surprises with its precision, adding texture without overpowering the fruity and spicy profile of the pepper. Ancho Reyes Original establishes itself as an essential creative ingredient, capable of bringing depth and character to an infinite number of cocktails. It embodies a liqueur inspired by ancient traditions, crafted with a confident modernity and a deep sense of Mexican terroir.
On tasting, Ancho Reyes Original offers a deep mahogany color with glowing red highlights. The nose opens with an intense bouquet blending dried red fruits, light cocoa, warm caramel, and the immediately recognizable signature of the ancho pepper, both smoky, fruity, and subtly spicy. On the palate, the attack is soft then gains power, with a controlled heat carrying notes of plum, raisin, coffee, and mild spices. The texture is ample, velvety, structured by the natural liveliness of the pepper without ever becoming burning. The finish is long, warm, enveloping, marked by a beautiful persistence of candied pepper and a delicate chocolate nuance. In cocktails, it shines in a spicy Margarita, a revisited Daiquiri, a Mexican Old Fashioned, or even a spicy Espresso Martini. At the table, it enhances dark chocolate desserts, Mexican dishes based on mole, grilled meats, or blue cheeses whose depth it reveals.
