Las Milpas
Launched in 2020, De Maguey Las Milpas Mezcal is made in the remote village of of the same name, not far from Chichicapa but this mountain village above San Dionisio Ocotepec was only accessible by only narrow dirt road when Ron Cooper first discovered the mezcal made there by Anastacio Cruz Antonio.
Up until then, Anastacio borrowed a neighbour's palenque to make his mezcal but Ron built him his own distillery to make mezcal for Del Maguey.
The name of the village, Las Milpas, translates as 'the cornfields' in English and this refers to the fields of corn, squash and beans around the village, the flavours of which many find in the mezcal produced here, The Espadin agave is harvested from around these fields and is roasted in earthen horno hacked into the granite hillside. The roasted agave is milled using a horse-drawn Molino and is double distilled in copper stills.
Production notes
Elevation: 5,577 feet (1,700 meters)
Agave: Espadin (8-10 years old)
Roast: Granite earthen pit horno for 4 days
Mill: Horse-pulled wheel
Water source: Spring
Fermentation: Natural yeast in 1,400 litre open-top wooden tinas
Distillation: Double distilled in 350 litre direct-fired copper stills.
Del Maguey Single Village Mezcal
Status: Bottlers not distillers
Established: 1995
Owner: Del Maguey Ltd
Capacity: Not supplied
Visitor Policy: Not generally accessible
Website: Del Maguey Single Village Mezcal
Address: Macedonio Alcala No. 403 Local 7, Centro Historico, Oaxaca de Juarez, Oaxaca, 68000
Established: 1995
Owner: Del Maguey Ltd
Capacity: Not supplied
Visitor Policy: Not generally accessible
Website: Del Maguey Single Village Mezcal
Address: Macedonio Alcala No. 403 Local 7, Centro Historico, Oaxaca de Juarez, Oaxaca, 68000
