An unorthodox, yet delicious liqueur from Ancho Reyes.
Fans of Mexican food will know that a poblano chili becomes an ancho chili when It is dried in the open air. It is these chilies that give the liqueur both its name and its flavour. Ancho chillies used in this spirit have been hand selected and macerated in alcohol for six months.
Ancho Reyes is made according to a 1927 recipe. The bottling serves up flavours of espresso, chocolate, caramel, pungent dried chilli, tobacco, hot chilli powder, smoked paprika and syrupy sweetness.
This does beautifully alongside Mezcal and Tequila in a twist on an Old Fashioned. It can also be enjoyed as a shot.