Alma Tepec Chili Pepper Liqueur Pasilla Mixe

Alma Tepec Chili Pepper Liqueur Pasilla Mixe shines as a versatile spirit, perfect for sipping neat or on the rocks to fully appreciate its complex flavors, or as a spicy twist in smoky cocktails like Margaritas or Bloody Marias; its warming qualities make it ideal for cooler weather, while its savory notes pair beautifully with grilled meats, rich moles, or dark chocolate desserts.

Nose: Earthy and complex, with hints of smoky charcoal and dried fruit. Subtle notes of vanilla and caramel add sweetness, while a gentle spice aroma reminiscent of cinnamon and cocoa powder lingers in the background.

Palate: Smooth and rich, with an initial burst of sweet spices like cinnamon and nutmeg. Dark chocolate and dried cherry flavors emerge, balanced by a savory umami quality. The chile heat builds gradually, warming the mouth without overwhelming. Tannins provide structure, reminiscent of unsweetened black tea.

Finish: Long and warming, with the chile heat persisting pleasantly. Flavors of dark chocolate and dried fruit linger, accompanied by a subtle smokiness. The finish tapers off with a hint of earthiness and a touch of caramel sweetness, leaving a satisfying, complex aftertaste.

Alma Tepec Chili Pepper Liqueur Pasilla Mixe is crafted by smoke-drying hand-harvested Pasilla Mixe chiles in traditional earth ovens, then macerating the hand-cut peppers in sugarcane distillate for up to a year before blending with natural cane sugar. This meticulous process, rooted in ancestral techniques, captures the essence of Oaxaca's rare chiles and results in a complex, smoky liqueur with rich flavors of spice, chocolate, and dried fruit.

• Alma Tepec's Pasilla Mixe chiles are smoke-dried for several days in traditional earth ovens made of clay and bamboo, infusing them with rich, complex flavors before they're even added to the liqueur.
• The Pasilla Mixe chiles used in Alma Tepec are grown at a staggering altitude of 5,000 feet above sea level in the remote Sierra Mixe mountains of Oaxaca, contributing to their unique flavor profile.
• After harvesting and drying, each chile is meticulously inspected, cleaned, and cut by hand before undergoing a slow maceration process that can last up to an entire year, ensuring maximum flavor extraction.