Alma Tepec was formed to revive endangered ancestral chiles in rural communities throughout Oaxaca. The Pasilla Mixe chile from Oaxaca is quite possibly the rarest Chile and is well-known to the best chefs around the world. Grown at over 5000 FT above sea level, each chile used in Alma Tepec is matured to a rich crimson hue in the field. Once harvested, the chiles are smoke-dried in earth ovens. The result is a chile rich in aroma, savoury flavours and light lingering heat. Each batch is handmade by the female communes of Alma Tepec, bottled and labelled in Oaxaca.

Smoky mesquite nose leads into rich caramelized red fruits and dry spices. The sweet delicate scent of natural cane sugar rounds out the aromas.

Pinpointing the exact flavours is part of the enjoyment of this Liqueur as it evolves with every sip. Bursting with a mix of dried fruits such as raisins, cranberries, cherries, tamarind, blackberries, plums, and spices of cinnamon, allspice, nutmeg and cloves. Juicy natural cane sugar rounds out the flavour profile followed by a lite, lingering heat.

The Mixe (“mee-hay”) indigenous people are known as the “never conquered.” They live deep in the Sierra Mixe mountains of Oaxaca. Due to the remote and unpassable Sierra Mixe mountains, the Pasilla Mixe chile of Oaxaca is rarely savoured outside of the Mixe communities in which it is grown. A lack of flat land necessitates that the Mixe people grow the chiles on steep mountain slopes hidden high in the cloud forests.

The chiles are cared for throughout the growing season using ancient customs and traditions passed down from previous generations. There is no commercial machinery or industrialised methods used. At peak maturity, only 1st quality crimson red chiles are hand harvested and smoke-dried in earthen clay and bamboo ovens. The result is a chile rich in flavour. The chile resembles a raisin in colour and texture with its dark crimson-purple hue. Soft and oily to the touch, the chiles are unlike any chiles in the world. The flavour profile is influenced by the misty cloud forests, mineral-rich soil and earthy smoke-drying process.

After the smoke-drying process, the highest quality chiles are selected. Those chiles are then hand-cut and left to macerate for 6 to 12 months in a sugar cane base distillate. After the resting period, natural cane sugar, without preservatives, is added to lightly sweeten the liqueur.

The final stage is each bottle is labelled by hand in Oaxaca, Mexico. On an environmental front – Alma Tepec partners with producers to preserve and revive the ancestral chile varieties native to Oaxaca. Without support to sow these intensive crops, the ancestral chiles are at risk of extinction.