Undoubtedly not a complicated recipe - sweet cane spirit infused with dried chilis - but without much/any competition, my rating reflects what this (type) of liqueur brings to the table, and this offering is certainly well-executed. Trying neat isn’t really appropriate but it’s my tactic to suss out the details. A rich yellow-brown hue. Medium viscosity (due to the sugar). Muted nose - a touch metallic. Beet sugar. Sweetened cooked carrots. The palate is a wave of honey syrup with a keen vegetal note that crescendos into an earthy, deeply-roasted chili and mouth-filling spice throughout the finish. An even tingle that does not threaten any real risk of discomfort. A sweet experience, But luckily not overboard. Sugar doesn’t overpower. Unique and pleasant as-is, but wow what an opportunity as a cocktail component. Currently enjoying in a bourbon old-fashioned as a majority substitute for the sugar. It’s a knockout.
About this bottle
This Ancho chile liqueur was inspired by the menjurjes, or homemade liqueurs, shared by artists and intellectuals who spent their evenings drinking together in Puebla cantinas throughout the 1920s. The recipe is based on an old family recipe and is made from ancho chiles grown on local farms in Puebla, Mexico. Poblano chiles are picked after they have ripened to a red color (effectively making them ancho chiles) and are then dried in the sun for up to 20 days. These are then sliced into smaller pieces and infused in neutral cane spirit from Veracruz, Mexico, for six months. The resulting liqueur is bottled at 40% ABV.
How it tastes
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
Reviews
Showing the most detailed of 14 parsed reviews.
Muy buen sabor, queda a deber en aromas, pero es un indispensable para la nueva coctelería mexicana. Picor delicioso. Very good flavor, but it still lacks in aromas, but it is a must for the new Mexican cocktails. Delicious spiciness.
Nose of caramelized and roasted chiles, turbinado sugar, cinnamon, cocoa, and black cocktail cherry. Sweet and lightly spicy on the palate; flavors of chile peppers, raisins, dates, chocolate, baking spices and jalapeño jelly. Lovely.
Charred peppers and that earthy sweet vegital flavor and heat they produce. Mixes well to make a really spicy cocktail you can feel in the back of your throat. Forget chili flavored vodkas--this is the real deal. Enjoy the experiment!
Holy hell its delicious. Roasted pepper on the nares but like… literally i think i get every pepper so ill keep this brief. On the palate oh my roasted pepper chili chocolate and the best spice @Looneyhead .
This is like mole in a bottle! It’s spicy, its chocolatey, its delicious. Drink it by itself or mix it with tequila. It’s great.
8 more reviews were collected for this bottle. The longest ones are shown first.
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