Ten expert mezcaleros in the Valles Centrales region of Oaxaca make Los Vecinos del Campo Espadin, distilling the small batches using time-honored methods passed down by their forefathers.

The mezcaleros roast the agave piñas underground using locally produced and harvested Espadin agave. Utilizing a stone molino for crushing, the piñas undergo natural fermentation in wooden vats before being double-distilled in copper pot stills.

This mezcal starts off hot before swiftly transitioning to ginger, roasted peppers, and tropical fruits.