Ancho Reyes traces its recipe to 1927 Puebla, Mexico, a period when the city was steeped in Mexican and European culinary influence and homemade chile liqueurs were part of daily life. Co-founded by Ivan Saldaña — the mind behind Casa Lumbre, home to Montelobos Mezcal and Abasolo Corn Whisky — the brand launched in 2012 and quickly earned Drinkhacker's Liqueur of the Year in 2014, essentially inventing the modern chile liqueur category. Everything starts with poblano chiles grown in Puebla's volcanic soil, macerated in a cane spirit for months. The Original uses chiles sun-dried for 15 to 20 days into ancho chiles — sweet, smoky, warm, with dried fruit and cinnamon underneath the heat. Verde, launched in 2016, picks the same poblanos green and fire-roasts them for something bright, fresh, and vegetal instead, and has since become a genuine bar staple for spicy margaritas and mezcal cocktails. Barrica, released in 2023, is the first-ever barrel-aged chile liqueur, resting the Original for two years in ex-bourbon casks (mostly Jack Daniel's and Buffalo Trace) for a rounder, vanilla-laced sipping expression. Now owned by Campari Group, the range remains one of the most distinctive tools in any serious cocktail arsenal.

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