Ancho Reyes is a Mexican chile liqueur, made from ancho chiles.  This liqueur is crafted using time-honored techniques for making menjurjes, or “homemade liqueurs”, mastered by artisans in 1920’s Puebla, Mexico.  Ancho chiles are grown in Puebla’s volcanic soil for nine months before being harvested for the liqueur. Once harvested, they are mashed and left to soak in neutral cane spirits for six months, rested, then bottled.  Ancho Reyes has two flavors: the Original, which is macerated and steeped, and the Verde, which is fire-roasted and tends to be more herbaceous to the palate.