Ancho Reyes and Ancho Reyes Verde are handcrafted using chillies native to Puebla. We utilise the time-honoured techniques for making menjurjes mastered by artisans in 1920?s Puebla.
Our poblano chillies are cultivated in the volcano-enriched soils of Puebla. After harvest, the soil is rested for three years before it again grows chillies.
HAND PICKED
One by one, each poblano chilli is individually hand-selected for quality. For Ancho Reyes Verde, the chillies are harvested earlier, while green. For Ancho Reyes Original, the chillies are harvested later, once they?ve matured and turned red.
For Ancho Reyes Original, chillies are sun-dried for between 15 to 20 days to become Ancho chillies. The dried chillies develop a rich, smoky, and fiery flavor.
The poblano chillies used in Ancho Reyes Verde are mashed. The ancho chillies used in Ancho Reyes Original are scissor-sliced by hand, a painstaking, time-consuming process that ensures that we use only the finest chillies.
For half of a year, the chiles soak in a stepped process, macerating in small vats of neutral cane spirit from Veracruz, Mexico.
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.
The mixture rests, allowing the flavors to combine perfectly.
BOTTLED
Once ready, the liquid is bottled. Each bottle is inspected individually then hand labeled according to tradition.
