Menjurje de Ancho Reyes Ancho Chile Liqueur

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Menjurje de Ancho Reyes is a rich, layered chile-liqueur from Puebla, Mexico, with 40% ABV. It delivers deep warmth of sun-dried ancho chile, balanced sweetness and spices (cocoa, cinnamon, tamarind), a touch of acidity, and a subtly smoky finish. It works well neat or chilled, but really comes alive in cocktails where its spice and complexity can shine. Key Specs & Origins Spec Detail Brand / Producer Ancho Reyes (Casa Lumbre Spirits), Puebla, Mexico.  Type / Category Chile liqueur (“menjurje” style) based on ancho chile (dried ripe poblano peppers)  ABV / Proof 40% ABV (80 proof)  Color / Appearance Deep bronze / brown hue, medium to rich body and viscosity  Heritage / Recipe Based on a family “menjurje” recipe from Puebla, Mexico dating back to 1927; the flavor tradition comes from homemade tinctures made in local cantinas (bars) using ancho chile and other spices.  Tasting Profile Element Notes Nose / Aroma Sun-dried ancho chile, smoky dried pepper, cocoa/bittersweet chocolate, hints of tamarind and wet wood, a touch of herbal notes, cinnamon.  Palate / Taste Sweet entry (sugar, perhaps molasses or caramel), then chile heat emerges — pleasantly warm, not overpowering; spices (cinnamon, cocoa) accompany, some acidity to lift it; fruity undertones (plum, tamarind, apple), almond/wood, herbal nuance.  Finish Lingering smoky heat from the chile, mild pepper burn, spice echoes, sweet & smoky aftertaste; balanced so the heat doesn’t dominate.  What Makes it Special Captures a traditional Mexican “menjurje” style: the idea of homemade chile tinctures from Puebla gives it authenticity.  Good balance of sweet, smoky, spicy and fruity elements — not just heat, also depth and layers. The ancho chile used is sun-dried (for the Original version), which helps develop rich, baking-spice type flavors rather than sharp raw heat.  Versatility: works neat/chilled, but also excellent in cocktails that can use a chile kick or spice complexity (e.g. margaritas, old-fashioneds, mixed drinks needing a spicy-smoky element).  Usage Suggestions & Cocktail Ideas Serve neat or over ice: to appreciate the aroma and spice directly. Cocktail ideas:  - Spicy Margarita (swap part of the orange liqueur for Ancho Reyes)  - Chile Old Fashioned (use as flavor enhancer with bourbon or aged tequila)  - Spice & Chocolate Dessert Cocktail (pair with cream or chocolate liqueur) Food pairing: Dark chocolate dessert; mole dishes; grilled meats; citrus-spiced or tamarind-based dishes; roasted nuts.

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