Ancho Reyes is a Mexican ancho chile liqueur — a smoky, sweet-and-spicy spirit made from sun-dried poblano peppers — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Produced in the city of Puebla from a recipe dating to 1927, it delivers a warm, layered heat that lifts cocktails and intrigues the palate. We keep it on the list for the depth and gentle fire it brings, a distinctive pour for those who like a little spice with their evening.

About the Producer

Ancho Reyes is produced in Puebla City, Mexico, based on a 1927 family recipe from the same city, where chile-infused liqueurs were once served in cantinas. The modern brand launched in the 2010s, reviving that heritage recipe for a wider audience while staying rooted in Puebla and its ancho chiles. It is named for the ancho chile and the family recipe behind it.

Style & Production

Ancho Reyes is made from ancho chiles — ripe poblano peppers that are picked and sun-dried for several weeks. The dried chiles are macerated to draw out their flavor, then blended with a neutral cane spirit and sweetened into a liqueur. The process captures both the fruit and the heat of the chile, producing a spirit that is spicy and smoky yet rounded and approachable rather than purely fiery.

Tasting Notes

The aroma is warm and smoky, with dried chile, tamarind and a touch of cinnamon and cocoa. The palate is sweet at first, then builds a layered, smoldering heat with notes of dried fruit and spice. The finish is long and warming, with a lingering, gentle chile burn that invites the next sip.

What to Pair It With

Its smoky heat plays beautifully against rich, savory plates: try it with our Spicy Sausage Rigatoni, alongside Sicilian Meatballs, or with the Charcuterie Board. See the full dine-in menu for more.

How It’s Served at Grappa

Ancho Reyes is poured at $14, served neat, over ice, or in a cocktail where its smoky chile warmth shines.

FAQ

Where is it from?

It is produced in Puebla, Mexico, based on a 1927 recipe from the same city, and is made from Puebla’s ancho chiles.

What does it taste like?

It is smoky and sweet up front, building a layered, gentle chile heat with notes of dried fruit, cinnamon and cocoa, finishing long and warming.

Is it very spicy?

It carries a real but approachable heat; the sweetness and smoky chile flavor balance the burn, making it warming rather than overwhelming.

When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.