Introduction:
El Acabo is a fresh, approachable raicilla from Taberna Tres Gallos—one of three distinct expressions (alongside Tres Gallos and Asil) created by the Fernández Labastida brothers. Their distillery is located at the historic Hacienda de Ahuacatepec in Atenguillo, Jalisco—a region within Raicilla’s Denomination of Origin.

Agave Content:
Crafted entirely from 100% Agave maximiliana, a species indigenous to the Sierra region and commonly used in raicilla production.

Aroma and Flavor Profile:

• Aroma: Bright and translucent in character, offering a smooth and fruity aroma with nuanced citrus and herbal hints, underscored by smoky notes from the cooked agave.

• Flavor: Lucid and refined, featuring subtly sweet elements, gentle citrus and herbal accents, and a whisper of smokiness tied to its agave essence.

Mouthfeel:
Delivers a silky, fine-bodied mouthfeel—elegant and soft on the palate, embodying refinement and smoothness.

Aging Process:
El Acabo is a “Plata” or unaged raicilla—clear and free of wood aging—allowing its pure agave character to shine through.

Distillery and Production Details including NOM:
Taberna Tres Gallos employs traditional and quality-driven production techniques:

• Jima (Harvesting): Agave is harvested at optimal maturity; leaves are trimmed to expose the piña.

• Cooking: Piñas are slowly cooked at moderate temperatures for about three days.

• Extraction: Juices are extracted via multi-stage milling systems with water injection to maximize sugar yield.

• Fermentation: The extracted juice (mosto) ferments in wooden or stainless steel fermentation vessels.

• Distillation: The fermented mosto undergoes double distillation—first to create the “ordinario,” then a second to refine and purify the spirit.

• Bottling: Each bottle is manually filled and labeled to ensure artisanal quality.

• Regulatory Compliance: Batches are analyzed to meet compliance with the raicilla regulatory standard, NOM‑257.

Farming Practices:
Taberna Tres Gallos emphasizes sustainability by avoiding wild harvesting and cultivating agave to protect natural ecosystems. They use deadwood for fuel and support reforestation by planting native species like pines and oaks. The distillery also operates a sanctuary for the endangered Mexican donkey as part of its environmental and social initiatives.

Overall Impression:
El Acabo offers a graceful and inviting introduction to raicilla. Its crystal-clear presentation, bright and fruity aroma, and elegant silken mouthfeel make it approachable yet nuanced. The subtle interplay of citrus, herbal, and agave smokiness provides complexity without overwhelming intensity—making it ideal whether sipped neat or used in cocktails. Backed by thoughtful, sustainable production and rooted in regional tradition, El Acabo embodies the balance of heritage and accessibility in the world of raicilla.