The 4th Rabbit

South Africa’s Traditional Mezcal-style Agave Spirit

100% Karoo Agave

The 4th Rabbit adopts the traditional mezcal production process of Mexico.
Our agave plants are cooked in a fire-heated, stone-lined pit underground before fermentation – true to Mexican authenticity.

Who’s the 4th Rabbit ?

All Desert Magic and Mischief

Mayahuel, Aztec Goddess of Agave, had many offspring known as the 400 Rabbits.
None was more mischievous than the 4th Rabbit, The Winged One. Legend has it he stole the Mother Agave and flew around the world looking for a desolate place to hide it from his siblings.

The mischievous 4th Rabbit traveled far and wide for the perfect place to hide his precious agave plant. He searched for rich red earth, dry hot sun and inhospitable terrain; he found the Karoo.

Process & Production

The magic of mischief-making

The production of 4th Rabbit takes on a traditional mezcal-making process that knows no short cuts.

The Agave plants are harvested by hand in the Karoo to extract the ‘pina’ or heart of the plant. In a traditional stone-lined pit, a fire is lit and left to burn out to heat the stones. The pinas, quartered, are then placed inside and covered with leaves and earth to slow cook for 7 – 12 days to extract the sugars. The cooked Agave is then fermented in wooden fermenting Vats (not stainless steel) prior to small batch copper pot still distillation.

No short cuts!

Tasting Notes

100% Karoo Agave Spirit

Aroma

Apple and pear eau de vie, lingering smoke, floral honey.

Palate

Velvet smooth. Honey and citrus. Gentle smoke weaves its way through soft agave and a touch of earthy spice.

Finish

Smoke and honey lingers making for a delectable long finish.

Our Cocktails

The Rabbit’s signature and other cocktails…

Glass: Tumblr

25ml Caperitif
25ml coffee bean infused Campari
37.5ml The 4th Rabbit

Stir & serve over ice.
Garnish with sage.

 

Mischief Maker

Glass: Tumblr

50ml 4th Rabbit
25ml Fresh Lime
25ml Coriander Syrup
10ml Fresh cucumber juice

Add liquid ingredients in shaker. Shake and fine strain.
Garnish: coriander & cucumber. Serve over ice.

Cucumber Daquiri

Glass: Tall

37,5 ml 4th Rabbit
15 ml Smoked Paprika syrup  (1/2 sugar 1/2 boiling water: paprika to taste. Shake to dissolve sugar then chill.)
1/2 Lime squeezed

Pour all ingredients into a glass with ice.
Give a quick stir.
Garnish with lime shell.

The Rabbit and the Mule

Glass: Stemless wine glass

37,5 ml 4th Rabbit
1/2 Lime squeezed
30 ml Grapefruit juice
12,5 ml Sugar syrup
30 ml Soda top up

Shake the first four ingredients. Strain into the glass with ice. Top with a splash of soda. Garnish with micro herbs or grapefruit.

Karoo Paloma

Glass: Coup/ Martini

25 ml 4th Rabbit
50ml Cold Press activated charcoal shots
15ml Chambord berry liqueur
1 Squeezed lime wedge
1 Raspberry to garnish.

Add liquid ingredients and shake.
Fine strain into a martini glass.
Garnish with Raspberry.

Black Betty

25 ml 4th Rabbit
(Served separately as a Sangrita or together)

12,5 ml Luxardo
12,5 ml Crème de violette
25 ml Grapefruit juice
10ml Lime Juice
5 leaves Coriander

Shake and fine strain.
Pour into champagne fluits.

Forest of the Violet

Glass: Tumbler

25 ml 4th Rabbit
12,5 ml Agave syrup, honey bush water (1/2 honeybush tea, 1/2 agave syrup. Shake and chill.)
1 dash Orange bitters

Stir all ingredients.
Pour over a big block of ice.

Honey & Earth

Glass: Tumblr

45ml 4th Rabbit
20ml Fresh Pineapple Juice
15ml Sauvignon Blanc
10ml fresh lime juice

Add ingredients and shake.
Fine strain into tumblr.
Garnish with fresh basil leaf.

Desert Twist

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