Del Maguey Las Milpas Mezcal Bourbon spent most of his life

spent most of his life educating the public on his first-of-its-kind bourbon recipe using wheat in the mash bill

or a simple thank you

Then it’s all left to soak slowly for at least six months – that’s more than twice as long as most other distillers

the year after a Royal Decree in 1728

Nose: The aroma is inviting

Del Maguey Las Milpas Mezcal Bourbon spent most of his lifeDel 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