XILA is made with roasted pineapple, ancho chile, cinnamon. pepper, clove. hibiscus and lavender. We hand pick our botanicals because when I was building the recipe, I only worked with small quantities that I counted by hand. I tried to replicate that in bigger batches, but all the ingredients are small and come in different forms and sizes. There’s one person for each note. It is important to keep that quality control because otherwise it’s going to be too spicy or too floral. We then macerate the botanicals in the mezcal for seven days. Next, we create a homemade simple syrup and add it to the vat. Finally, we let it rest for another seven days. Then we filter it with a cheese cloth seven times.