Smoked Heirloom Chile Bitters

Cuna de Piedra brings reverence and craftsmanship to every drop of this bold, smoky bitter, made with the rare and treasured Creole chile from central Veracruz. Known locally as Chile Tres Lomos when fresh, this chile is harvested just once a year. Its seeds and core are carefully removed by hand, then smoked using a pre-Hispanic Totonacapan-Meridional method—three days of slow smoking at ground level over fruitwood from guava and capulín trees. The result is a deeply aromatic, gently spicy bitter that invites you to play with heat: just a few drops for a subtle warmth, or a full splash for a bold kick. It’s a natural fit for smoky Negronis, vibrant Palomas, and mezcal-forward drinks, and it brings unexpected fire to Rye Whiskey, Sotol, and other agave spirits. A tribute to ancient technique and endangered flavor, this is bitters with backbone—and a story in every pour.