Centuries old distilling traditions of Oaxaca are honoured in the production of Los Vecinos Del Campo. After growing & maturing for 7- 20 years, the locally grown agave is harvested by hand. The agave hearts are then slow-roasted underground for 4-7 days to develop the sultry, smoky-sweet flavour 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. This artisanal mezcal is then double distilled using copper pot stills. The end product is a sophisticated yet wild mezcal of the highest quality that taste of the generations of expertise behind them.