A hot and spicy liqueur made by infusing Ancho chillies with cane spirit over a six month period. Inspired by a recipe from 1920s this is a superb cocktail ingredient with great versatility. It can also be enjoyed neat in shots or over ice.
It has a rich and complex warmth, followed by sweet spices and subtle acidity, and finishes with the pleasant, smoky heat of the ancho chile.
Alcohol % 40%
