Ancho Reyes Original Chile Liqueur

Product Description

Ancho Reyes Original: A 1927 Recipe, Rediscovered - Ancho Reyes Original Ancho Chile Liqueur, Puebla, Mexico

Ancho Reyes was inspired by the menjurjes, homemade liqueurs shared by artists and intellectuals who spent their evenings drinking together in the cantinas of Puebla, Mexico throughout the 1920s. Based on an old family recipe dating back to 1927, this liqueur was rediscovered by agave spirits expert and drinks consultant Iván Saldaña Oyarzábal, who brought the recipe back to life and launched it in the United States through William Grant & Sons in July 2012.

Every bottle starts with ancho chiles, dried poblano peppers that ripen to a deep red before being hand-sorted for size, color, and humidity, a painstaking process that can require sorting through more than 100,000 chiles per batch to ensure consistent quality. The peppers are sun-dried for up to 20 days, then sliced and macerated in neutral cane spirit from Veracruz for six months, drawing out their rich, smoky character. Poblano chiles have been central to Mexican culture and cuisine for generations, once even used as a form of currency among local farmers and merchants, and Ancho Reyes carries that heritage forward in genuinely balanced, complex form.

Unlike many fiery liqueurs that lean on heat alone, Ancho Reyes is prized for its complexity: a careful harmony of sweetness, warmth, and smoke that never feels edgy or one-dimensional. A little goes a long way, making it a powerful, versatile addition to any home bar, whether you're spicing up a classic Margarita or building something entirely new.

Tasting Notes

Appearance: Clear, deep copper amber.

Nose: Dried chile, cacao, cinnamon, tamarind, moist wood, and almond, with caramelized pepper and dried stone fruit.

Palate: Pleasantly sweet, with moderate chile heat and slight acidity, layered with plum, apple, dark chocolate, tobacco leaf, and fine herbs.

Finish: A pleasantly lingering, pungent chile warmth with smoky, spicy-sweet complexity.

Food Pairings

Ancho Reyes' smoky, spiced profile pairs beautifully with rich Mexican and Southwestern fare. Try it alongside mole-braised chicken, grilled steak, or dark chocolate desserts, or serve it alongside aged cheese to balance its heat.

Serving Suggestions

Ancho Reyes is fabulous sipped neat or chilled, and pairs especially well with aged spirits like whiskey and rum. It also makes a bold addition to a spicy Margarita, an Ancho Reyes Old Fashioned, or a Mexican-inspired mule.

Frequently Asked Questions

What makes Ancho Reyes unique? It's based on a 1927 recipe from Puebla, Mexico, made from hand-sorted ancho chiles macerated in neutral cane spirit for six months, delivering genuine complexity rather than heat alone.

What is the alcohol content? 40% ABV (80 proof).

Is there a different version of this liqueur? Yes. Ancho Reyes also produces a Verde expression made with fire-roasted green poblano chiles, distinct from this Original made with sun-dried red ancho chiles.

How spicy is it? It carries moderate chile heat balanced by real sweetness and smoky complexity, more nuanced than a straightforward hot pepper liqueur.

What cocktails work best with this liqueur? It's a natural addition to a spicy Margarita, an Ancho Reyes Old Fashioned, or a Mexican mule, and pairs especially well with aged spirits like whiskey and rum.

How should I enjoy it? Neat or chilled, or mixed into a spicy Margarita or Old Fashioned.

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