Liqueur - Spices-Essences

Ancho Reyes Licor de Chile Ancho

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Reyes was originally a family in Puebla, Mexico who in 1927 began producing ancho chiles and using those chiles to infuse a particular kind of spirit. The modern version is made from the same Puebla ancho chile peppers used to infuse (macerate) a neutral cane spirit (think of a sugar-cane base spirit, similar to rum, rather than the neutral grain alcohol, which is much more commonly used). The brand was launched by Moises Guindi and Danny Schneeweiss.

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