400 Conejos Tobalá Mezcal

In the towns of Tlacolula and Yautepec, in Mexico's renowned state of Oaxaca, carefully selected Espadín and Tobalá agaves are harvested and then cooked in traditional volcanic earth pit ovens. The wood is lit and volcanic rocks are placed on top of it in a pyramid shape. The oven is covered with cloth and earth and the piñas are cooked for 3 to 5 days. Once cooked, the piñas are milled using a stone pulled by a horse. The fermentation process then takes place in a wooden tub. 400 Conejos® Mezcal is double-distilled in copper pot stills and then bottled to enjoy at 80 proof.