Ancho Reyes liqueurs are made by hand from chillies native to Puebla. Time-honoured techniques for making menjurjes are used, which were mastered by artisans in Puebla in the 1920s. These traditional methods make it possible to capture the authentic flavour and unique quality of the chillies.

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

Each bottle of Ancho Reyes liqueur is then individually labelled and bottled by hand.