Handcrafted in Oaxaca.

  • 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.