We have a tendency to present agave-based spirits the shine in summer season, however the spiced notes of Xila make it an excellent 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 solution to hold it lower-proof this time of yr,” says Punch managing editor Jess Mayhugh. “Sub it for Pimm’s, or just add it to your scorching chocolate with a sprinkle of cayenne pepper for an additional kick.”