Ancho Reyes Chile Liqueur

Ancho Reyes is produced in Puebla, Mexico, by the same family behind the Gran Centenario tequila brand, drawing on a recipe said to date to 1927. The liqueur is built around ancho chiles, which are dried and smoked poblano peppers harvested once a year.

After harvest, the chiles are sun-dried for up to 30 days, then macerated in a cane spirit base for several months. The result is a liqueur that sits in a category of its own, neither a sweet fruit liqueur nor a straightforward spiced spirit, but something genuinely savory, smoky, and moderately sweet.

The alcohol content sits at 40 percent, which is higher than most liqueurs and gives it more versatility. Bartenders in Vancouver and beyond have made it a fixture in craft cocktail programs, where it adds heat and depth to margaritas, mezcal sours, and even riffs on the Negroni.

At home, it works well over ice with a squeeze of lime, or stirred into a simple spirit-forward cocktail to add complexity. It fits within Mexican spirits alongside tequila and mezcal, and brings heat and smokiness to a home bar.