400 Conejos Espadin Mezcal Reposado, Oaxaca, Mexico

Three months in American oak lend a golden hue and rounded vanilla notes to the herbal character of 400 Conejos Espadín Mezcal Reposado. Crafted in Tlacolula, Oaxaca, this copper-distilled mezcal brings together citrus blossom, cooked pineapple, and gentle smoke, with caramel warmth from its brief barrel rest. Its earthy finish keeps the agave character present through the softer oak influence.

Product Details:

• Alcohol by Volume (ABV): 40%.
• Proof: 80.
• Agave: 100% Espadín.
• 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 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 distillation in copper stills.
• Maturation: Three months in American oak barrels.
• Bottling: Bottles are sealed and labeled by hand.
• Dietary Attributes: Vegan, gluten-free, and non-GMO.
• Maestros Mezcaleros: Don Tacho and Joel Santiago.

Sensory Description:

Golden in the glass, this reposado opens with citrus, orange blossom, and fresh grass, accompanied by soft fruit, mesquite smoke, and damp earth. Herbal and citrus flavors meet cooked pineapple and green fruit on the palate, while vanilla and caramel bring a rounded oak accent. The finish lingers with earthy notes, gentle smoke and warm spice.

Awards & Accolades:

• 2026: Double Gold, 96 Points, Bartender Spirits Awards.
• 2025: Gold Outstanding, 98 Points, International Wine & Spirit Competition.

Distiller's Background:

400 Conejos takes its name from the “400 rabbits” of Mesoamerican tradition, a collective of deities associated with agave beverages, with the number symbolizing the innumerable. Its production is rooted in Oaxaca’s mezcal-making practices, combining roasted agave, tahona milling, wooden fermentation vessels, and copper distillation. Specialist accounts credit Don Tacho and his son Joel Santiago with the reposado, while Proximo Spirits represents the brand in the United States.

Serving Suggestions:

Serve at room temperature in a small copita or veladora glass, taking small sips to explore the fruit, smoke and oak. Offer orange, pineapple or mango alongside it, with sal de gusano if desired. Its rounded profile also suits a mezcal Old Fashioned or a citrus-led Paloma. Pair with mature cheeses or desserts featuring dark chocolate, vanilla or cinnamon.