History,
-Matured in the Field.
The process begins in the field as the chiles are left to ripen on the plant. Once they reach a rich, crimson hue they are harvested.
-Smoke-Dried in Earth Ovens.
Before the harvest, the farmers build ovens made of clay and bamboo. The chiles are laid over a gentle fire for several days until they are infused with the rich flavors from the earth oven.
-Hand-cut.
Each chile is inspected, cleaned and cut-by-hand to unlock the robust flavors locked inside.
-Slow Maceration.
The hand-cut chiles are left to macerate in the sugarcane base distillate for up to 1 year.
-Final Blending.
Our Master Blender decides when the slow maceration is complete and then natural cane sugar is added to lightly sweeten the liqueur.
-Finished Product.
ALMA TEPEC liqueur is bottled and labeled by hand in Oaxaca, Mexico.
Tasting Notes,
Rich,Red Fruit. Smoky, Lingering Heat.
-Matured in the Field.
The process begins in the field as the chiles are left to ripen on the plant. Once they reach a rich, crimson hue they are harvested.
-Smoke-Dried in Earth Ovens.
Before the harvest, the farmers build ovens made of clay and bamboo. The chiles are laid over a gentle fire for several days until they are infused with the rich flavors from the earth oven.
-Hand-cut.
Each chile is inspected, cleaned and cut-by-hand to unlock the robust flavors locked inside.
-Slow Maceration.
The hand-cut chiles are left to macerate in the sugarcane base distillate for up to 1 year.
-Final Blending.
Our Master Blender decides when the slow maceration is complete and then natural cane sugar is added to lightly sweeten the liqueur.
-Finished Product.
ALMA TEPEC liqueur is bottled and labeled by hand in Oaxaca, Mexico.
Tasting Notes,
Rich,Red Fruit. Smoky, Lingering Heat.
Overall Rating
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