Artisan recipe by Mexican chef Roberto Ruiz, where he processed Jalapeño peppers to turn them into Chipotle, by smoking, drying and curing for 6 months. Macerated with 5 botanicals and finished with oak barrel ageing to get a holistic expression of smokiness, spice, wood and sweetnes from the added piloncillo.

This is the real stuff, minimum amounts are required to bring some heat to your favorite cocktails. Sweetness has been kept to a minimum as well.