Ancho Reyes liqueurs are handcrafted from chillies native to Puebla. The production process draws on time-honoured techniques for making ‘menjurjes’, which were mastered by artisans in Puebla in the 1920s. These traditional methods allow the authentic flavour and unique quality of the chillies to be captured.

The ancho chillies used for Ancho Reyes Chile Liqueur are hand-picked when they are perfectly ripe and then sun-dried. During the drying process, they are turned regularly by hand to intensify their flavour. This results in a rich, warm, spicy and sweet aroma. Once dried, the chillies are collected and macerated for six months at our facility.

Each bottle of Ancho Reyes Liqueur is finally labelled and bottled individually by hand.