El Hispano Jalapeño Liqueur is crafted from sugarcane alcohol, distilled from molasses in a column still to approximately 65°. Fresh, seedless jalapeños are added to the alcohol and left to macerate for 45 to 60 days, infusing the spirit with their distinctive flavor. After maceration, the liquid is carefully filtered, the alcohol content is adjusted to 30° using pure water, and a touch of brown sugar is added to complete the process.
The result is a perfectly balanced liqueur, blending round, warm, and spicy notes. This unique recipe originates from the Pacheco family's ancestral tradition and had never been bottled before. In collaboration with BBC Spirits, the Pacheco family has now made this exceptional liqueur available to the world.
