Hillhamn Salome, the visionary behind Xila Liqueur founded Flor Du Luna in 2015. Everything she knows is self-taught. After years of making and unmaking, she finally came to her final recipe of the balanced Ancho spice nectar that she calls Xila, which won a gold medal in 2016 at the SIP Awards.
Mezcal based to honor Mexican heritage and culture, Xila is an elixir carefully crafted that perfectly combines 7 notes. Pineapple, lavender, chile ancho, hibiscus flower, clove, cinnamon and black pepper infused into mezcal.
Wendy Rodríguez, chief of production at the distillery, has worked at Flor de Luna for four years, learning the entire process of production, bottling and labeling from Salome. Now, Rodríguez is in charge of training new hires.
The production team currently consists of five women, including Salome and Rodríguez. The women work flexible schedules which allows them to care for their children, while learning a new skill.
Xila means woman in the Mexican indigenous language of Zapotec and Flor de Luna references the fragrant and mysterious moon flowers endemic to Chiapas and the Yucatán peninsula.
Mezcal based to honor Mexican heritage and culture, Xila is an elixir carefully crafted that perfectly combines 7 notes. Pineapple, lavender, chile ancho, hibiscus flower, clove, cinnamon and black pepper infused into mezcal.
Wendy Rodríguez, chief of production at the distillery, has worked at Flor de Luna for four years, learning the entire process of production, bottling and labeling from Salome. Now, Rodríguez is in charge of training new hires.
The production team currently consists of five women, including Salome and Rodríguez. The women work flexible schedules which allows them to care for their children, while learning a new skill.
Xila means woman in the Mexican indigenous language of Zapotec and Flor de Luna references the fragrant and mysterious moon flowers endemic to Chiapas and the Yucatán peninsula.
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An elixir carefully crafted that perfectly combines 7 notes. Pineapple, lavender, chile ancho, hibiscus flower, clove, cinnamon and black pepper infused into mezcal.
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