It starts with the best and most authentic ingredients.
Poblano chiles native to Puebla, Mexico are cultivated in the volcanic-enriched soils there. The chiles are hand-selected for quality once they've matured and turned red. Then they are sun-dried for 15-20 days, where they develop a rich, smoky, fiery flavor, transforming them into ancho chiles.
These dried chiles are scissor-sliced by hand, then soaked and macerated in a neutral cane spirit from Veracruz, Mexico.
Six months pass before the Maestro Maceradora hand-blends the chile-infused liqueur to ensure consistent quality, flavor, and spice. A final rest for the flavors to marry before the liqueur is bottled, each one hand-labeled according to tradition.