Del Maguey, Single-Village Mezcal – Las Milpas

A mezcal of high-altitude brightness and deep ancestral roots.

A Portrait of Place

From the misty hills outside San Dionisio Ocotepec comes Las Milpas, “the cornfields,” a mezcal shaped by soil, sun, and story. Crafted by the Cruz Nolasco family, this spirit is a living transmission of tradition. The Espadín agaves, grown high in the Oaxacan Sierra, are slow-roasted in earthen pit ovens, crushed by a horse-drawn tahona, and fermented with only wild ambient yeasts.

Las Milpas is electric and mineral rich. The nose is all wet stone, fresh mint, and wild herbs. On the palate, a savory salinity meets lavender and green banana. The smoke is restrained and elegant, woven in like a memory rather than a headline. Pure, bright, and soulfully savory, Las Milpas is mezcal at its most honest.

How to Enjoy

Its bright, mineral-driven profile is fantastic for sipping neat. It also creates a uniquely savory and herbaceous Mezcal Negroni.

Quick Facts

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