INTRODUCING ANCHO REYES, THE ORIGINAL ANCHO CHILE LIQUEUR
Apr. 23, 2014
April 2014 - Wisconsin - Beginning in April, Wirtz Beverage Wisconsin is distributing William Grant & Sons' Ancho Reyes, the first and original ancho chile liqueur, created by Licorera Ancho Reyes y CIA in Mexico and inspired from a 1920's-era recipe.
A purely unique liqueur embodying the imaginative spirit of Mexico, Ancho Reyes is born of Mexico's beloved poblano chile, widely considered a culinary delicacy; when a poblano chile is dried in open air, it then becomes an ancho chile. These chiles are hand selected one by one based on size, color and humidity, before going through a six month maceration process involving minimal filtration (to maintain flavor), before bottling. The result is a full-bodied bronze hue, with a nose involving notes of dried chile, cinnamon, cacao, and tamarind, along with herbal and wood notes. The taste begins as a pleasant sweetness, followed by the chile's heat and additional notes of cacao, apple, almonds, tamarind, and plum, and lingers with a strong, yet velvety finish- the ABV is 40%.
Ancho Reyes is a provocative liqueur like no other, emerging from that post-revolutionary recipe found in the town of Puebla de Zaragoza. In 1927, Mexico was experiencing a different kind of Roaring 20's--chaotic, post-revolutionary time that celebrated the emergence of a new, personal independencia. Against this backdrop, artists, intellectuals, and bohemians formed a provocative avant-garde movement that spread from cantinas to cabarets. At the center of these inventive gatherings were unique menjurjes - or homemade concoctions - created from a blend of native ingredients and local spirits. One of these elixirs was created by the Reyes family, using Puebla's signature crop: the beloved ancho chile. This Winter, with a subversive balance of spice and warmth, this provocative spirit has finally made it to the bars and restaurants of America.
Ancho Reyes' DNA is infused with the flavor of its namesake chile- it boasts a multi-layered flavor profile with dynamic spicy treble notes often associated with chile peppers, but also the earthy and savory bass notes unique to the character of the Ancho chile. With a neutral base spirit made from cane in Veracruz, Ancho Reyes is wonderful neat; however, as a cocktail ingredient, its versatility transcends time, season, and geography. It is malleable enough to participate in the grandest of mixologists' creations, or simply be added to the most classic of cocktails (say, a margarita) to create an entirely fresh flavor profile.
"Ancho Reyes is one of the most interesting products to launch that we've seen in the time of our careers, and we are extremely excited to be part of its coming into the world," say brand advocates, The Bon Vivants. "Ancho Reyes strikes a perfect balance between the spicy, savory, and sweet making it extremely compelling for its complexity and versatility. There is nothing like it on the market- it's the real deal... historic, complex, dynamic. Ancho Reyes will find welcoming arms in the realm of bartenders of all kinds and consumers alike."
To the prolific of spirit; to the bold of heart; to all unencumbered by convención, but weighed by the travails of progress not yet charted; you señoras y señores, it is time! The hour is yours. Ancho Reyes, the elixir of the Avant Garde, is here!
Tasting Notes:
Color: Deep bronze hue with good body and viscosity
Nose: Aromatic, followed by dried chile notes, spices, cinnamon, cacao, tamarind, wet wood with light herbal notes adding to the complexity
Taste: Pleasantly sweet, followed by chile with mild heat and slight acidity. Hints of spices, tamarind, plum, cacao, apple and almonds. Followed by subtle notes of fine herbs. A pleasant lingering pungent taste on the finish