Del Maguey Las Milpas Tequila

Del Maguey Las Milpas is a single village Espadin mezcal from a remote village high above San Dionisio Ocotepec, Oaxaca — reachable only by rugged dirt roads climbing through granite hillsides where Anastacio Cruz Antonio and his sons Rigoberto, Abel, and Pedro craft their expression with ripe Espadin roasted in an earthen horno carved directly into the granite rock, milled with a horse-drawn molino, and fermented with only ambient microbes in open-air wooden tanks.

Las Milpas sits nestled among cornfields overlooking rolling pastures in the sierra above San Dionisio Ocotepec. The granite hillside earthen horno — carved into the rock rather than dug into earth — imparts a distinctive mineral character to the roasted agave that earthen pit expressions don’t have. The horse-drawn molino extraction method preserves the agave character in a way that mechanical mills cannot replicate. The result is a mezcal with a nose of slate and minerals balanced by tropical fruit and citrus, rose petal florals, lavender, tarragon, and pea shoots — evolving into a long, pleasantly dry finish.

Tasting Notes

• Nose: Slate and minerals balanced by tropical fruit and citrus notes, with rose petal florals, lavender, tarragon, and pea shoots
• Palate: Mineral and floral complexity with the tropical fruit character of Sierra Espadin
• Finish: Long and pleasantly dry

Specs

• Producer: Del Maguey Single Village Mezcal — Anastacio Cruz Antonio and sons
• Village: Las Milpas, above San Dionisio Ocotepec, Oaxaca
• Agave: Espadin (Agave angustifolia)
• Roasting: Earthen horno carved into granite hillside
• Milling: Horse-drawn molino
• Fermentation: Ambient microbes, open-air wooden tanks
• Distillation: Small copper pot stills
• Size: 750ml

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