We have a tendency to offer agave-based spirits the shine in summer time, however the spiced notes of Xila make it a really perfect winter hotter. The espadín plant grows for seven years earlier than being harvested, then is twice-distilled at a Oaxacan-based pulque. From there, the mezcal is mixed with caramelized pineapple, ancho chile, hibiscus, clove and cinnamon, making it an herbaceous pick-me-up earlier than a vacation meal. “This can be a good technique to maintain it lower-proof this time of 12 months,” says Punch managing editor Jess Mayhugh. “Sub it for Pimm’s, or just add it to your sizzling chocolate with a sprinkle of cayenne pepper for an additional kick.”
