Our Production Process
400 Conejos is finely crafted from 100% espadín agave in Oaxaca, Mexico using traditional methods. Only the best espadín agaves are hand-selected after being meticulously cultivated.
After selection, the agaves are harvested using “jima” and taken to the “palenque” where they are cooked in traditional cone-shaped wood ovens. The wood is lit and volcanic rocks are placed on top of it in a pyramid shape. Finally, the agave “piña”-filled oven is covered with cloth and earth and cooked for 3 to 5 days.
Once cooked, the piñas are milled using a stone pulled by a horse. They are then kept in a wooden tub where they begin their fermentation process.
400 Conejos mezcal is double-distilled in copper pot stills and then bottled to enjoy at 38% ABV.