Following its successful launch on the east coast, Ancho Reyes Verde has announced distributions to Arizona, California, Colorado, Illinois, Florida, and yours truly Texas. The recipe for this spirit has been around since the 20’s; created by the Reyes family during post-revolutionary times in the town of Puebla de Zaragoza, in Mexico. During this time, homemade concoctions called “Menjurjes” were being created from a blend of native ingredients and local spirits. The Reyes family were some of the creators of such spirits, creating an elixir using Puebla’s signature plant – ancho chile. The recipe fell into obscurity until spirit industry visionaries Daniel Schneeweiss and Moises Guindi, of Milagro Tequila and Montelobos Mezcal, brought the recipe back to life. The brand currently has Ancho Reyes Chile and Chile Verde – Both spirits are made from poblano chile; but have quite a few differences in production:
- Chiles used in to create verde are harvested earlier in the maturation process, while still green, then they are roasted.
- Those in the original are late harvested, then sundried to turn into ancho chiles.
- Original uses hand-scissoring in the maceration process, while verde is mashed
- And the original used only mesh press filtration, while verde uses mesh and paper
The brand hosted a launch party in H-Town on Monday, February 27, 2016. I had the opportunity to attend the event at Lilly & Bloom Downtown. and watch as our city’s bartenders/mixologists creatively crafted cocktails showcasing Ancho Reyes Verde. The spirit is set to sell for $32.99, and will likely soon be used in a margaritas or cocktails near you soon.
|The Green Hornet by Nate Refell(Lei Low) : Ancho verde, Hendricks Gin, Midori, Lemon. Well balanced, does a good job a featuring Ancho verde without being too spicy. My fave!|
|Wolves Greed by Aaron Sobremonte(Lilly & Bloom): Ancho verde, montelobos, Green Chartreuse, Velvet Falernum, Carolina Reaper Tincture, Mole bitters, Lime. Second favorite, most creative- strong, smoky taste.|
A Tasty Drink by Kristine Nguyen(Bad News Bar): Ancho verde, Milagro Tequila, Dolin Dry, Lemon. Margarita, simple showcase of the brand, with cilantro after taste
|Poison Pina by Rob Crabtree(Goode Co.): Ancho verde, pineapple cider.Taste like Tajin|