400 Conejos Reposado Mezcal begins with carefully selected Espadín agaves, harvested and cooked in traditional volcanic earth pit ovens. Wood is lit and volcanic rocks stacked in a pyramid, then the oven is sealed with cloth and earth for 3 to 5 days of slow cooking. Once cooked, the piñas are milled using a stone wheel pulled by horse—a labor-intensive process that honors mezcal's ancestral craft.

The resulting spirit ferments in wooden tubs before undergoing double distillation in copper pot stills. Aged in ex-tequila casks long enough to develop reposado character, this mezcal gains subtle wood notes and smoothness while retaining the mineral, smoky complexity that defines Espadín mezcal. Bottled at 80 proof, 400 Conejos Reposado delivers approachable depth—a mezcal that respects tradition without pretension.

Perfect neat, in a rocks glass with ice, or as the foundation of a sophisticated mezcal cocktail.