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ANCHO REYES ANCHO CHILE LIQUEUR
Hand Crafted | Award-Winning
February 2016 Issue / Vol. 4, No. 4                                                                                        ¡Que chido!

















 
 
 
 

      
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Brandon Gauthier

      
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Ancho Reyes Ancho Chile Liqueur | Hand Crafted | Award Winning In the years just after the Revolución mexicana, during the 1920s, Mexico took some time to sort its new identity out. Her people were ready for a change, particularly in the town of Puebla, where clubismo coalesced men and women to form service and social clubs. Many brought their own social lubricants, called menjurjes. Daniel Schneeweiss, co-founder of Milagro Tequila, who resides in Mexico City, shared the story behind one of the more popular menjurjes. “This was a town that after the revolution in the 1920s,” Schneeweiss said about Puebla, “this town was trying to become more, transforming into a much more elegant Mexico.” The Pueblans looked to the Old World for inspiration. “They decided they want to make a liqueur like it’s done in Europe,” Schneeweiss continued with the story, “but in Europe, they use the herbs that they would find in the forest for the ingredients.” The menjurjes flourished. One particularly popular menjurje contained ripe sun-dried chilies macerated in natural sugar cane spirits. “It was just made, back then, as you would say your grandma would make this amazing sauce,” Schneeweiss said. “Or you would say you have this recipe that your aunt used to make. It was just homemade. It was never sold commercially.” Never, that is, until Schneeweiss and his partner, Moises Guindi, heard about it. The story of this ancho chile menjurje made their instincts twitch. “When we came across that story,” Schneeweiss said, “we said, You know what? This is something we need to bring back. To me, it should be Mexico’s liqueur. What more could we ask for than to have a liqueur made out of an ancho pepper? So we started that process, not knowing what we would get when we recreated this recipe when we did a little research. I guess that everything starts in the field.”