400 Conejos Espadin - Tobala Mezcal, Oaxaca, Mexico

Orange blossom and mesquite give 400 Conejos Espadín–Tobalá Mezcal Joven a fragrant introduction to its two-agave blend. Espadín from Tlacolula contributes soft fruitiness, while Tobalá from Yautepec adds another dimension of floral, fruity, and smoky character. Made in Oaxaca and bottled without barrel aging, it balances cooked-agave sweetness with fresh herbs, citrus and a gentle smoky finish.

Product Details:

• Alcohol by Volume (ABV): 40%.
• Proof: 80.
• Agave Composition: 100% agave, combining Espadín and Tobalá. Blend proportions are not disclosed.
• Agave Species: Espadín, Agave angustifolia; Tobalá, Agave potatorum.
• Cooking: Agave hearts are roasted in conical stone ovens. The producer describes a three- to four-day cooking process using pine and oak wood.
• Milling: Traditional stone tahona crushing.
• Fermentation: Spontaneous fermentation with water in wooden vessels, typically lasting five to eight days according to the producer’s process description.
• Distillation: Double-distilled in copper stills.
• Maturation: Unaged.
• Bottling: Sealed and labeled by hand.
• Dietary Attributes: Vegan, gluten-free, and non-GMO.
• Maestro Mezcalero: Don Tacho.

Sensory Description:

Clear and bright with silvery reflections, this mezcal opens with citrus and orange blossom, followed by subtle mesquite smoke and ripe-fruit aromas. The palate brings together herbal freshness, green fruit, and sweet cooked agave. Its rounded texture carries these flavors into a soft, complex finish with a lingering touch of smoke.

Awards & Accolades:

• 2025: Silver, 93 Points, International Wine & Spirit Competition.
• 2025: Silver, 88 Points, Bartender Spirits Awards.
• 2024: Best Mezcal, Best of Class and Gold, 91 Points, Los Angeles Invitational Wine & Spirits Challenge.

Distiller's Background:

400 Conejos draws its name from the “400 rabbits” of Mesoamerican tradition, deities associated with agave beverages, with the number representing the innumerable. Its range explores Oaxaca’s agaves through traditional roasting, stone milling, wooden-vessel fermentation, and copper distillation. This expression brings together Espadín from the Central Valleys and Tobalá from the Sierra Sur, reflecting the brand’s interest in the complementary flavors of different agave varieties.

Serving Suggestions:

Serve at room temperature in a small copita or veladora glass, with Valencia orange and artisanal salt alongside. Its citrus and floral character works well in a mezcal Margarita or grapefruit Paloma. For food, try mole poblano, dark chocolate, or coffee-based desserts. Mango or passion fruit mousse offers a brighter pairing suggested by the producer.