Los Vecinos Del Campo honors centuries old distilling traditions of Oaxaca and the people whose families have produced these rich spirits for generations. After growing & maturing for 7- 20 years, the local grown agave is harvested by hand. The agave hearts are then slow-roasted underground for 4-7 days to develop the sultry, smoky-sweet flavor profile. After roasting, the piñas are crushed using a stone molino, then naturally fermented in a wooden vat for 7-15 days- depending on time of year. These artisanal mezcals are then double distilled using copper pot stills.
The end products are sophisticated yet wild mezcals of the highest quality that taste of the generations of expertise behind them.
In partnership with Carmen Villarreal and Casa San Matias, Los Vecinos works to promote sustainability and support to the people and communities who create these exquisite mezcals. Los Vecinos Del Campo translates to “Neighbors of the Field” and in the tiny villages of Oaxaca, Mexico where these artisanal mezcals are created, neighbors are family.