400 Conejos Mezcal Review: Is it Good?
If you find yourself in a liquor store and you see a bottle of 400 Conejos Mezcal, you might be wondering if it's any good. After all, it's not the most well-known brand of mezcal out there. So, what does the intrepid mezcal drinker need to know about this particular bottle? Read on to find out!
Nose: The first thing you'll notice when you open up a bottle of 400 Conejos Mezcal is the aroma. And boy, is it potent! You'll be hit with a smoky, earthy scent that will make your nostrils burn. But don't worry, that's just the agave!
Appearance: This mezcal is a beautiful amber color.
And, when you pour it into a glass, you'll notice that it has a nice viscosity to it.
Taste: The first sip of 400 Conejos Mezcal will probably catch you off guard. It's got a bit of a bite to it! But that quickly fades into a smooth, smoky flavor with hints of caramel and chocolate. Mmmmm...delicious!
Finish: The finish on this mezcal is medium-long. You'll be left with a pleasant warmth in your throat that lingers for quite awhile.
Overall: All things considered, 400 Conejos Mezcal is a pretty darn good bottle of mezcal! It's got a great nose, appearance, taste, and finish. So if you're ever in the mood for something smoky and earthy, make sure to pick up a bottle of this stuff. Cheers!
Some History Of Mezcal
Mezcal is a distilled alcoholic beverage made from the agave plant. The agave is a succulent plant that is native to Mexico and the southwestern United States. Mezcal is made in various regions of Mexico, with each region producing a mezcal that has its own distinct flavor. Mezcal has been made in Mexico for centuries and has only recently become popular in the United States.
The word mezcal comes from the Nahuatl word mexcalli, which means "oven-cooked agave." Mezcal is traditionally made in clay pots or pit ovens. The agave plants are cooked in the ovens for several days, which extracts the sap from the plants. The sap is then fermented and distilled to create mezcal.
Mezcal was first created by the indigenous people of Mexico. For centuries, mezcal was only made in small batches for family and friends. It was not until the early 1900s that mezcal began to be produced on a large scale. Mezcal was originally used as a medicine and was thought to have mystical powers. It was not until the mid-20th century that mezcal became popular as a drinking alcohol.
Today, mezcal is produced in various regions of Mexico, including Oaxaca, Guerrero, Puebla, and Michoacán. Each region produces a mezcal that has its own unique flavor. Mezcals from Oaxaca are typically smoky, while those from Puebla are sweeter. Mezcals from Michoacán are often fruity, while those from Guerrero are more bitter.
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