Produced in Oaxaca's Valles Centrales, Los Vecinos del Campo Espadin showcases the skills of 10 master mezcaleros who use traditional techniques handed down from their progenitors. The agave Espadin used is locally harvested and roasted in underground pits before being crushed with stone molinos. Fermentation happens in wooden vats followed by a double-distillation using copper pot stills, producing a mezcal with a spicy start and a finish of tropical fruits, ginger, and roasted peppers. 5 stars from F. Paul Pacult’s Spirit Journal and 94 points from the 2018 Ultimate Beverage Challenge recognize this mezcal's excellence.
