400 Conejos Anejo Mezcal

Añejo is the top of the 400 Conejos range — and the one Mezcal Reviews' enthusiasts, otherwise hard on the brand, single out alongside the Cuishe as worth buying. Named for the Centzon Totochtin, the Four Hundred Rabbit gods of Aztec drunkenness, the brand is Mexico's best-selling mezcal, made in Santiago Matatlán, the mezcal capital of Oaxaca, from 100% espadín agave cooked in a traditional conical earthen oven over wood, fermented, and distilled in small batches. The Añejo then spends a full year or more in oak barrels, emerging a dark amber, and is bottled at 40% ABV. 400 Conejos describes it as a dark amber mezcal with a smoky wood aroma, bold flavor, and a soft, complex finish. Expect roasted agave and woodsmoke on the nose wrapped in vanilla, caramel, and toasted oak, opening into a rich, rounded palate where the barrel's sweetness meets the espadín's herbal, earthy character and the smoke reads as a warm background note, finishing long and soft with lingering oak and cooked agave. Honest note: aged mezcal is a divisive category — purists argue oak covers what makes mezcal mezcal — and the Añejo leans toward the profile of a good reposado tequila with smoke. That's exactly its appeal for whiskey and añejo tequila drinkers. Sip it neat over one cube, or build a Mezcal Old Fashioned or a smoky Manhattan riff. The rabbit that's been in the barrel.

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