Ancho Reyes Ancho Chile Liqueur was created in 1927 by the Reyes family in the Mexican town of Puebla de Zaragoza. The liqueur is more accurately described as a menjurjes, a type of homemade libation created from a blend of native ingredients and local spirits. If you've been searching for a singular ingredient to add pizzazz to your cocktails, look no further than Ancho Reyes.
This historic elixir is the brainchild of spirits entrepreneurs Moises Guindi and Danny Schneeweiss. The green poblano chiles used to make the menjurje are handpicked between August and October. Only the finest chiles are selected and then placed in the sun to dry. Afterwards, the dried ancho chiles are macerated in neutral cane spirit for about 6 months in small iron vats. The liqueur is filtered minimally to preserve its bold flavor and bottled at 40% alcohol (80 proof).
Be fully prepared to be impressed. Ancho Reyes is a sensory masterpiece possessing a burnished copper hue, a rich, full body and a generous bouquet laced with roasted chiles, green peppers, cinnamon, cocoa, apples, almonds and honey. Its aromatic signature is literally breathtaking. The entry leads off with the flavors of honey, cinnamon and dark chocolate, followed closely by a wave of spicy heat, which persists well into its lingering, slightly spicy, slightly sweet finish.
Ancho Reyes is a mixologist's secret weapon. Its fiery heat can be used to the warm the likes of a signature Daiquiri or Margarita. The liqueur is also well featured in a cocktail called the Estridentista, a flavorful blend of dry vermouth, Ancho Reyes, elderflower liqueur and 2 dashes of grapefruit bitters.
Graet taste and unlimited creative potential makes Ancho Reyes Ancho Chile Liqueur indispensible behind the bar.