Ancho Reyes is the first and only liquor made out of chile ancho pepper.
The first step of making a liquor with chile, one of the most distinctive raw materials in Mexico, takes place in the fertile soil of San Martín Texmelucan, Puebla.
Upon learning about the ancient traditions of food and beverage mixing that were practiced in the state of Puebla, especially by the Reyes family, a group of investors, encouraged to rescue the sensory heritage of Mexico through taste, invested to create this rare and unique product.
After years of forming alliances, investors worked with the family of farmer Saúl Calixto and others more dedicated to the land to start the cultivation of raw materials and begin the process of Ancho Reyes, a drink that shows that, in the end, every detail matters.
Step by step
The process of Ancho Reyes begins by planting a broad harvest of chiles that are watched and attended full time by the owners of the field; after a careful process and seeing the chiles dry up, the best quality is selected and cataloged between chile poblano and chile ancho pepper, then, they are put in sacks and transported to the factory where they are cut by hand and placed in the last selection of the input.
Arriving at the factory, that is just a couple of hours from the farmland, just aside from the city´s downtown, the chilies are scissor-sliced and passed on to production tanks where they are macerated in a distilled cane for half a year. There, liquids and solids are separated in jars and then released, later, they are mixed according to their category to achieve an exact fusion of the ingredients.
The result of this goes on to the last phase, that of bottling the drink, which is the final presentation of a bottle that looks like a medicine bottle of the early 1900´s, however, what is inside is a sacred and carefully watched beverage that unites many of the traditional elements of Mexican cuisine.