ALMA TEPEC, the first Oaxacan chile liqueur, showcases the rich, red fruit flavor and smoky, lingering heat of the rare chiles.
Deep in the remote Sierra Mixe (“mee-hay”) mountains of Oaxaca, the indigenous Mixe people grow one of the rarest chiles in the world, the Pasilla Mixe chile. The chiles are matured in the field until they ripen to a deep crimson color. Next, they are smoke-dried in earth ovens.
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.