A traditional Mexican liqueur made using dried poblano chilies. Fun fact: When you dry chilies, their names also changes, so this becomes an ancho chile (yay, we learnt something new!). It takes 15-20 days of drying for a chilli to become an Ancho. Once sun-dried, it is then hand-cut to ensure quality, and steeped in neutral cane spirit for 6 months. Then, the small vats are blended together and left to marry. The aroma is that of roasted chilli, spice and smoke â€“ not hot, but still retaining some heat. There's a pleasant sweetness which moves into spice, cinnamon and chili heat. This isn't 'sambal' hot though, more like a warming heat. Pungent finish. Use liberally when looking for touches of spice and heat in drinks.