XILA is the first Mexican aperitif of its kind, a proud agave liqueur born from bold creativity and feminine strength. Crafted by the women-run Flor de Luna Distillery in Mexico City, its name, XILA, means “Woman” in Zapoteco. This low-alcohol, low-sugar spirit delivers a warm, sweet-and-spicy profile. On the nose, it presents enchanting aromas of lavender and hibiscus. The palate offers a symphony of cloves, black pepper, cinnamon, and caramelized pineapple, concluding with the warmth and smokiness of ancho chile.
XILA is the first Mexican aperitif of its kind, a bold, low-alcohol spirit born from feminine strength, rooted in Mexican heritage, and crafted with care. Created and led entirely by women at Mexico City’s Flor de Luna, the first 100% women-run distillery in the city, XILA honors tradition while pushing boundaries. Each bottle is the result of true artisanal craftsmanship: hand-picked ingredients like caramelized pineapple and de-veined ancho chili are used in precise amounts, delivering a warm, sweet-and-spicy flavor profile. With its rich complexity and smooth finish, XILA invites conscious drinking and creative expression. It’s more than a drink, it’s a celebration of women, culture, and the soulful artistry of Mexico.
Xila’s journey began in 2015, born from the fearless vision of its founder, Hillhamn Salome. After graduating high school, Hillhamn, initially set for a path in marine biology, found herself captivated by the world of spirits while working at a bar in Mexico City. This experience, particularly observing a female head bartender, ignited a “full-blown love affair with drinks” and a deep curiosity about how every alcohol is made. She immersed herself in research, devouring books and grilling experts for knowledge, even stumbling upon a book about homemade infusions during a trip to New York City.
Driven by this passion, Hillhamn started crafting her own infusions. Recognizing the need to distill her own bases, she searched across Mexico to learn the art of distillation, mastering the basics of fermentation, distillation, and formulation. The initial concept for Xila revolved around ancho chile, pineapple, and mezcal, but it needed something more. After an extensive period of experimentation, including “about 150 trials” with various botanicals that initially proved to be a “disaster” of “random and awkward flavors,” Hillhamn found profound inspiration in the heart of Mexican cuisine. She observed the recurring use of popular ingredients like hibiscus, cinnamon, cloves, peppers, fermented pineapple (tejate), and lavender in Mexican homes and dishes. These ingredients, once incorporated, “worked perfectly”.
In 2016, Hillhamn founded Flor de Luna Distillery, which proudly stands as the first micro-distillery and the first 100% women-run distillery in Mexico City. This was a deliberate choice, driven by Hillhamn’s personal experience with “doors slammed in my face” as a young woman in an industry often not ready for female leadership. Flor de Luna was established to be a company where “women are supported, valued and have real opportunities,” with a team predominantly made up of women across all functions. Fittingly, the name Xila (pronounced SHE-LAH) means “Woman” in Zapoteco, an indigenous language spoken in parts of Oaxaca, Mexico, reflecting the brand’s core identity of feminine strength and culture. Xila is more than just a spirit; it’s a celebration of self-expression and culture, crafted for those who seek conscious and different experiences, inviting them to “sip boldly, live loudly, and drink like you mean it”.