Smooth, lightly smoky and easy to drink. The best agaves are selected after cultivation and cooked in traditional cone-shaped wood ovens. The wood is lit and volcanic rocks are placed on top of it in a pyramid shape. Finally, the oven is covered with cloth and earth and cooked for 3-5 days. Once cooked, the piñas are milled with a stone and kept in a wooden tub for fermentation. 400 Conejos Joven is double-distilled and bottled to enjoy at 80 proof.