Ancho Reyes Chile Liqueur
Ancho Reyes Chile Liqueur — the Original — is a 750mL liqueur bottled at 40% ABV, made in Puebla, Mexico, from ancho chiles: ripe poblanos left on the plant to redden, then sun-dried for 15 to 20 days until they wrinkle, darken and concentrate. The dried chiles are sliced by hand and macerated for six months in neutral cane spirit from Veracruz, then hand-blended by the Maestra Maceradora, rested, and bottled and labelled one by one. Inspired by a 1927 Puebla cantina recipe, it is the bottle that restarted the chile-liqueur category. It is available to order online at Del Mesa Liquor.
- ABV: 40%
- Size: 750mL
- Chile: Ancho — ripe poblano, sun-dried 15–20 days
- Base: Neutral cane spirit from Veracruz, Mexico
- Production: Six-month maceration in small vats; hand-blended; bottled and labelled by hand
- Origin: Puebla, Mexico
From the Cantinas of the Barrio del Artista
Post-revolutionary Puebla had a drinking culture of its own: the menjurjes, homemade liqueurs poured in the cantinas of the artists' quarter, built from local fruit, herbs and chiles. Ancho Reyes is a homage to that world — a 1927 recipe idea rebuilt for the modern bar by Casa Lumbre and launched in 2013, with the green Verde following later. The craft is in the patience: chiles that grow for months in volcanic soil, rest in the sun for weeks, then sit half a year in cane spirit before the master blender marries the vats. Try its greener sibling via the Ancho Reyes vendor page and stock the rest of the serve from our spirits collection.
Tasting Notes
Dried chile, cinnamon, cacao and tamarind on the nose with herbal depth; the palate opens sweet, then warms — cacao, apple, almond and plum under a slow-building chile heat — and finishes long, velvety and gently smoky.
How to Enjoy
A modifier with main-character energy: a half-ounce transforms a Margarita or an Old Fashioned, and it is superb neat or chilled after dinner. Agave spirits to pair it with fill our tequila collection.
Frequently Asked Questions
What is an ancho chile?
A ripe poblano pepper that has been left to redden and then sun-dried. Drying concentrates its sugars and deepens its flavour toward raisin, cacao and gentle smoke — the foundation of this liqueur.
How is Ancho Reyes made?
Dried ancho chiles are hand-sliced and macerated for six months in neutral cane spirit from Veracruz, then hand-blended, rested, and bottled and labelled by hand in Puebla.
How do you drink Ancho Reyes?
Most often as a cocktail modifier — it adds sweet heat to Margaritas, Old Fashioneds and sours — but it also drinks beautifully neat or chilled on its own.
The original chile liqueur, patiently made — order Ancho Reyes Chile Liqueur online from Del Mesa Liquor, San Diego, CA.
