Ancho Reyes Barrica Mexican Chile Liqueur

Ancho Reyes was co-founded by Ivan Saldaña, the mind behind Casa Lumbre (Montelobos Mezcal, Abasolo Corn Whisky), based on a 1927 Puebla recipe — poblano chiles grown in the volcanic soil around Puebla, sun-dried for 15 to 20 days until they become ancho chiles, then macerated in a cane spirit for months. Barrica, launched in November 2023, was the brand's first new release since Verde in 2017 and the first-ever barrel-aged chile liqueur: the original Ancho Reyes rested for two years in ex-bourbon barrels, most of which previously held Jack Daniel's or Buffalo Trace, according to Drinkhacker's visit to the facility. Unlike the original, this one is explicitly built for sipping neat or over ice as well as mixing. Drinkhacker found it sweet at first with a gentle heat that builds over subsequent sips, the spice notably more subdued than the unaged versions, and called it a successful experiment in adding refinement and depth without losing the core flavor. Imbibe noted the barrel heightens the earthy, smoky qualities while layering in vanilla. Expect dulce de leche, spiced vanilla, cinnamon, orange zest, and a long, warm chile hug on the finish. Paste Magazine wasn't sure it's a dramatic departure from the original, but found it excellent in a reposado Margarita. Also outstanding swapped for whiskey in a Manhattan or Old Fashioned.

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