Ancho Reyes Verde Chile Poblano Liqueur

Ancho Reyes Verde is technically the same pepper as the original — the ancho chile is simply a dried poblano — but picked early, while still green, then fire-roasted and mashed before maceration, skipping the sun-drying step entirely. Launched in 2016 as the brand's first line extension, it pours a light greenish-brown despite the vivid green bottle, and bottles at 40% ABV. The result is bright, fresh, and vegetal where the original is sweet and smoky: Drinkhacker's Christopher Null found the nose reads like straight roasted poblano — "the unmistakeable aroma of a plate of cheese-loaded chile rellenos" — with sweetness cut by orange citrus and an increasingly intense green chile finish, though he admitted he was still searching for the perfect cocktail vehicle for it. Tastings.com scored it 92 points, and other tasters describe grilled pineapple, lime, tomatillo, and cilantro alongside a slow, earthy burn that's more warmth than fire. Bartenders have been considerably less ambivalent than critics — Total Wine reviewers call it "essential" and "a must-have," and it's become a genuine industry staple for spicy margaritas, palomas, micheladas, Bloody Marias, and mezcal cocktails. Genuinely unlike anything else in the category.

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