Ancho Reyes is a Mexican herbal liqueur made using poblano chilies according to a 1927 recipe. When the poblano chile is dried in open air it becomes an ancho chile and these chilies are hand-selected according to size, colour and humidity, before being macerated in neuntral for six months.
Created by the Reyes family, the Ancho Reyes recipe was discovered by agave spirit expert and drinks consultant Ivan Saldana Oyarzabal in the town of Puebla de Zaragoza, central Mexico. Ancho Reyes was launched by William Grant in the USA in July 2012.