Ancho Reyes, an absolute innovation in the category of spicy liqueurs, albeit with a traditional Central American recipe from the beginning of the last century: already a cult drink in the United States, drunk in las rocas, with michelada or correcting Margarita and Mojito, Ancho Reyes is a candidate to become the new frontier of the international mixology scene.
Traditionally, farmers in the area harvest the highly prized poblano chillies between August and September only once every three years. A portion of these chillies, green in colour when ripe, is left to ripen further on the plant to lose moisture and concentrate its flavour as it changes colour.
Between October and November, the final harvest and drying in the sun: this complex process produces the chile ancho. The best specimens of this product, from the different villages of the Puebla region, are cut by hand and macerated in a sugar cane distillate, inside small maple vats, for the course of 6 months.
After resting for a further 6 months, the macerate is ready to be bottled.
Thus was born Ancho Reyes, an absolute innovation in the category of spiced liqueurs, albeit with a traditional Central American recipe from the beginning of the last century. Already a cult drink in the United States, drunk en las rocas, with michelada or to spice up Margaritas and Mojitos, Ancho Reyes is a candidate to become a new frontier on the international mixology scene.
Distillates have different alcoholpercentages. So, we have defined a parameter allowing you to better understand and compare different prices. This parameter is calculated by dividing the bottle price by the alcohol content. The alcohol content (or strength) is the amount of pure alcohol (ethanol) contained in the distillate.
This parameter indicates the price of a single 4cl dosage of distillate. It is calculated by dividing the price of the bottle by its quantity (expressed in cl), then multiplying by the centilitres of the recommended single dose, as average in cocktail recipes.
