An important part of Cuna De Piedra’s values comes from a deep concern for the future of our country’s endemic ingredients, and they are honored to present this highly prized Creole chile in the central region of Veracruz.
When this chile is fresh, it is known locally as Chile Tres Lomos. After the harvest, which happens once a year, the heart and seeds are extracted one by one manually, and then they are smoked according to the traditional Totonacapan-Meridional method, it is a pre-Hispanic smoking technique at ground level for three days in wood from fruit trees such as guava and capulín.
Experiment with the level of spiciness to your liking, from a few drops to a full splash. This bitter is the best combination to provide a warm sensation to your Negroni, Paloma and Mezcal drinks. Blends very well with Rye Whiskey, Sotol and most Agave liqueurs.
