At first glance, the idea of drinking Mexican chili pepper liqueur seems counter intuitive, or at best like the kind of concoction a fraternity would dare a pledge to imbibe.  And yet…  it totally works.  Not only is this a beverage that garnered acclaim since 1927, but also utilizes one of the most iconic chilis in the world, the Poblano.

So, where does the name come from?  When a Poblano chili is dried, it is known as a chili ancho.  Ancho means “wide”, which the chili most definitely is.  Relatively low on the Scoville Scale of heat, measuring only 1,000-1,500 units, it is most famously known as the main flavoring in Mole Poblano.  The second part of the name, “Reyes” is the surname of the family that began producing this liqueur in the city of Puebla in the early part of the 20th century.

Totally unique and well deserving of experimentation, this spirit is finally available across the U.S. thanks to the foresight of William Grant & Sons, Inc.

Ancho Reyes (80 proof)
Visual: Medium dark copper.
Nose: Roasted chili pepper with a touch a molasses.
Taste: Immediate chili pepper flavor packed with spicy sweetness.  The chili is very flavorful and has a smokey character with hints of baking spices.  The sugar balances the heat quite well and keeps this from being too intense.
Finish: A lasting sweet heat goes on for a long time.
Overall: This can easily be an addicting libation for heat lovers, food lovers and cerveza drinkers.  Reminiscent of the holidays, Mexican cuisine and hot sauce, this liqueur is truly one of the most unusual and at the same time, tasty on the planet.  Mixologists take note, this has as many uses as your bottle of triple sec.
GSN Rating: A

For more information go to: Ancho Reyes

Filed under: Spirits & Liqueurs