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Established in Heroica Puebla in Zagarosa, the capital of the State of Puebla, the Reyes family has produced this eponymous liqueur from Poblanos peppers since 1927. Harvested between August and October, the chillies are left to dry in the sun before being steeped for 6 months in neutral cane spirit. Tasting Ancho Reyes is a unique experience which transports the taster to a world of hot spices. Thankfully a few fruity, floral notes are also present, ready to refresh and irrigate the palate. The initial nose is full-bodied (peach and apricot nectar). It evolves with notes of almonds and heady flowers (wallflower). It lingers with notes of citrus fruit (lemon, orange). The attack is hot (Espelette, Cayenne, paprika) and very peppery. Exotic fruit begins to appear in the mid-palate (banana, mango, persimmon). These fruits act as an ointment, soothing the intense fire sparked by the chillies.
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