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We tend to give agave-based spirits the shine in summer, but the spiced notes of Xila make it an ideal winter warmer. The espadín plant grows for seven years before being harvested, then is twice-distilled at a Oaxacan-based pulque. From there, the mezcal is blended with caramelized pineapple, ancho chile, hibiscus, clove and cinnamon, making it an herbaceous pick-me-up before a holiday meal. “This is a nice way to keep it lower-proof this time of year,” says Punch managing editor Jess Mayhugh. “Sub it for Pimm’s, or simply add it to your hot chocolate with a sprinkle of cayenne pepper for an extra kick.”
