D'Aristi Xtabentún LiqueurCenturies back, native Mayans produced a drink from the nectar of the local Xtabentn flower. Today, the liqueur of the same name starts from a base of honey produced from that flower; the honey is fermented, then combined with Mexican rum and anisette. The result is incredibly compelling. Fans of anise flavors will immediately appreciate the liqueur if you like French pastis, Turkish raki, or Greek ouzo, odds are youll love Xtabentn. Rich with honey

The minerality of the soil and water shines through in this traditional

to those who run the still

one of three produced there

Averna also shines in cocktails—it's excellent in Black Manhattans

But there's a complexity to the spirit  which makes it a dynamic modifier for cocktails as well

In the mouth

and including tequila as old as 12 years

On the tongue

A lush vegetal syrup from the South

A staple of every spice rack

some typical of the territory of Piedmont such as gentianella and hops

It's a favorite among serious tiki bartenders who understand that authentic tropical cocktails require genuinely funky Jamaican rum