The Making Of
Ancho Reyes
Ancho Reyes and Ancho Reyes Verde are handcrafted using chiles native to Puebla. We utilize the time-honored techniques for making menjurjes mastered by artisans in 1920’s Puebla.
1
Grown
Our poblano chiles are cultivated in the volcano-enriched soils of Puebla. After harvest, the soil is rested for three years before it again grows chiles.
2
Hand Picked
One by one, each poblano chile is individually hand-selected for quality. For Ancho Reyes Verde, the chiles are harvested earlier, while green. For Ancho Reyes Original, the chiles are harvested later, once they’ve matured and turned red.
3
Sundried Ancho
For Ancho Reyes Original, chiles are sun-dried for between 15 to 20 days to become ancho chiles. The dried chiles develop a rich, smoky, and fiery flavor.
OR
Fire Roasted Verde
For Ancho Reyes Verde, a portion of the poblano chiles are fire roasted. The poblano chiles express a bright, crisp, and fresh heat.
4
Preparation
The poblano chiles used in Ancho Reyes Verde are mashed. The ancho chiles used in Ancho Reyes Original are scissor-sliced by hand, a painstaking, time-consuming process that ensures that we use only the finest chiles.
5
Macerated
For half of a year, the chiles soak in a stepped process, macerating in small vats of neutral cane spirit from Veracruz, Mexico.
6
Blended
Imbued with chile flavor, the resulting liquid is then hand-blended by our Maestra Maceradora – or Master Blender, to maintain consistent flavor and spice.
7
Rested
The mixture rests, allowing the flavors to combine perfectly.
8
Bottled
Once ready, the liquid is bottled. Each bottle is inspected individually then hand labeled according to tradition.
Bottled
Once ready, the liquid is bottled. Each bottle is inspected individually then hand labeled according to tradition.
