Country of origin: Mexico
Alcohol content: 45% ABV

Cuna de Piedra has a deep concern for the future of Mexico’s endemic ingredients and so are honoured to present this bitters featuring a prized creole chilli from the central region of Veracruz. When this chilli is fresh, it's known locally as Chile Tres Lomos. After the harvest—which happens once a year—the heart and seeds are manually extracted from the fruit one-by-one and then they are smoked according to the traditional Totonacapan-Meridional method: a pre-Hispanic technique of smoking at ground level for three days using wood from fruit trees such as guava and capulin cherry.

Rich smoke aroma, backed up by deep fruity notes and persistent heat. Experiment with the level of spiciness to your liking, from a few drops to a full splash.

Use to provide warmth to your Negroni, Paloma, or mezcal drinks. Blends very well with rye whiskey, sotol, and agave spirits.

About Cuna de Piedra:

Meaning "Cradle of Stone", Cuna de Piedra was started with the intention of showing both those abroad and at home that Mexico can produce cacao of the highest quality, the ancient food to which a large part of Mexico’s gastronomic culture is owed. Along the way, they came to understand that the Mexican soil offered much more than just cocoa; they discovered the richness and incomparability of other ingredients influenced by atmosphere and geographical position, such as the dried smoked chilli from Veracruz or the hibiscus flower grown by the Me'Phaa in Guerrero. But more importantly, they learned that the ingredient that really makes the difference is the spirit of the people they work with. This passion for the flavours and customs of Mexico has led Cuna de Piedra to explore other industries besides chocolate, such as spirits, cocktails, bitters, and even design.