The Library Note
The recipe for this liqueur is a closely guarded secret, often passed down through generations. Using complex maceration and infusion techniques, it transforms raw ingredients into a liquid masterpiece of flavor.
THE PERFECT SERVE
Chilled over ice as a digestif or as a premium accent in a classic cocktail.
Composition
Natural Infusions
Premium Spirit Base
Sugar
EXPERT TECHNIQUE
The liqueur is made from and named after Puebla's renowned ancho chiles, a dried form of ripe poblano peppers.
Collector’s Private Ledger
Your personal archive for confidential notes and sensory evaluations.
Archival Status
Record for Ancho Reyes. Entries are stored locally on your device.
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