This incredible liqueur is totally unique and can only be made with the special Pasila Mixe (Mee-Hay) chiles from the Sierra Norte Region of Oaxaca. The process begins in the high mountain fields where the chiles are ripened and hand picked. Smoke-dried in eathern ovens made of clay and bamboo, the chiles are smoldered for several days over a gentle fire to extract all the potential flavor. Each chile is inspected, cleaned and cut before being maceracted in cane-spirit for up to one year. When the flavor has been approved by the master blenders, a touch of natural cane syrup is added to balance the robust heat before being hand bottled and labeled in Oaxaca. The resulting liqueur is complex and satisfying with deep rich flavor coupled with a building heat. No other chile liqueur on the market offers so much authentic flavor and artisanal quality.