Puebla

Sun-dried ancho chile brings a poised balance of warmth, sweetness, smoke and spice. The palate is rich and layered, with dried pepper, cocoa, toasted almond, cinnamon and tamarind moving through a velvety texture and lingering finish. Serve over ice with a twist of orange, lengthen with soda, or use in a Margarita. It pairs naturally with grilled meats, mole and dark chocolate.

Fire-roasted green poblano chiles bring a bright, crisp heat, supported by fresh herbs and a measured sweetness. The chiles are picked green, roasted for several hours, then sliced, puréed and macerated for six months, creating a layered balance of green pepper, char and gentle smoke. Tropical fruit and roasted pineapple add richness through the middle, while savoury acidity keeps the texture lively. The finish is warm, piquant and clean. Use in a spicy Margarita, Gimlet or highball with tequila, gin or vodka.