Del Maguey Las Milpas is produced by Anastacio Cruz Antonio and his sons Rigoberto, Abel and Pedro in the remote village of Las Milpas. The village is located high above San Dionisio Ocotopec in Oaxaca. The palenque is nestled among the cornfields and overlooks rolling pastures. Agave Espadin is roasted in an underground oven carved into a granite hillside. It is milled using a horse-drawn tahona, naturally fermented in open-air wooden fermentation vats, and twice distilled in small copper stills. Las Milpas has aromas of slate and minerals. On the palate there are notes of tropical fruit, citrus, lavender, and tarragon with a long and dry finish.