We are thrilled to share that Campo is a semifinalist for the 2025 James Beard Awards in the Outstanding Wine and Beverages Program category. This honor celebrates the nation’s top talent in the culinary and beverage world, with a focus on equity, sustainability and fostering a thriving culture. The Los Poblanos’ beverage program unites our farmers, gardeners, beekeepers, chefs, sommeliers and mixologists for a singular experience. We are so proud of our team for their creativity and dedication and are grateful to stand among this inspiring community.
At its core, our beverage program reflects the essence of our mission: to honor the land, support our community and craft experiences that are uniquely tied to New Mexico. The beverage program is seamlessly integrated into our model of Rio Grande Valley Cuisine. From partnering with local winemakers, distillers and brewers, to incorporating botanicals grown on our farm and throughout the state, each glass is thoughtfully chosen and carefully crafted.
Bar Campo, nestled in the heart of our historic 1934 dairy building, is where this vision comes to life. Surrounded by lavender fields and gardens, the bar team works with our head distiller to create infusions, bitters, liqueurs, and small-batch spirits that complement the menus at Campo.
Guided by the creativity and passion of our team, under the leadership of Dylan Storment, Director of Wine and Matt Dickinson, Director of Dining (formerly the Bar Campo Manager), our beverage program has become a dynamic, community-driven effort.
The Campo Cuvée Pinot Noir, Campo Wine Cellar, Wine Director Dylan Storment (photo credit Carlos Alejandro)This new recognition elevates Campo’s award-winning wine program and celebrates its exceptional breadth, depth and thoughtful pairings. Selections span the globe, with an emphasis on sustainable practices and terroir-driven expressions, including underrepresented New Mexican wines. Collaborations with winemakers have resulted in Campo-exclusive bottles, such as a recent Cuvée with Martin Woods Winery in the Willamette Valley and a vermouth in development, crafted with local New Mexico wine.
Since 2014, Dylan Storment has curated a collection that tells a story, blending classic regions with lesser-known producers. Guided by Dylan’s philosophy that, “a truly great dining experience isn’t complete without the perfect wine.” He aims to provide guests with a wide variety of interesting expressions, shining a spotlight on hidden gems while maintaining a foundation of classics. With over 350 bottles to choose from and a rich selection of dessert wines, the possibilities are endless.
The Library Bar in La Quinta, Town & Ranch Lounge in downtown Albuquerque, Bar Norte in Santa FeBar Campo’s cocktail program highlights fresh, organic ingredients sourced from our farm and other local producers. Small-batch spirits, including our own gin and house-made components like lavender simple syrup, bitters and infusions, shape a menu of distinctive cocktails.
Spirits Manager, Joseph Simonson, describes the process as having endless creative potential. “With the wide variety of infusions we’ve developed, the possibilities are endless,” he says. “I challenge myself to never make the same drink twice at Bar Campo, combining unique flavors inspired by what’s in season.”
Beyond Bar Campo, lodging guests at Los Poblanos can enjoy a specialty menu in the Library Bar, a one-of-a-kind experience in the historic La Quinta. Our tasting rooms—Town & Ranch in Albuquerque and Bar Norte in Santa Fe—offer distinctive cocktail experiences featuring Los Poblanos Botanical Spirits Gin and our favorite bottles from local distilleries.
Botanicals, Developing Bitters, Head Distiller Jamie LordHead Distiller Jamie Lord has spent nearly a decade bringing the essence of Los Poblanos’ botanicals to life. She is the alchemist behind Western Dry Gin, Lavender Gin, the house bitters at Bar Campo and a few other exciting projects that are still in development. Our award-winning new western-style gins draw on ancient steam distillation techniques and a blend of botanicals that express the flavor of Los Poblanos’ historic farm and gardens, and the essence of the Rio Grande Valley.
“I’m constantly in awe of our natural world and inspired by quietly observing it,” says Jamie, “working alongside our farmers and seeing their passion for agriculture has shaped my approach to distillation. It’s a privilege to create spirits that capture the spirit of this place.”
Recognition as a 2025 James Beard semifinalist is a testament to the passion and collaboration of our entire team. We are grateful for the support of our community, partners and guests who make it all possible. Sharing it with you is one of our greatest joys. Whether you crave a perfectly paired glass of wine or a refreshing cocktail on the patio at Bar Campo, we can’t wait to see you. Cheers!