Forbes Names El Acabo Raicilla the 'Best of' Mezcal World—Here's Why

El Acabo Plata Raicilla just snagged one of only two Platinum medals in the 2025 Beverage Testing Institute agave category. It’s the best of agave spirits across mezcal and raicilla—right up there with mezcal heavyweights.

Why this Raicilla climbed to best of status

• Platinum standard: Only two spirits received a top score. El Acabo placed first—no small feat.
• Agave choice: Crafted from Agave maximiliana in Jalisco, the terroir shines through in every sip.
• Distinct profile: It blends bright citrus with subtle earthiness and smoky hints. A true bridge between raicilla and mezcal.

Raicilla vs. Mezcal: what sets them apart?

While both spirits come from agave, raicilla and mezcal offer unique tasting journeys:

• Terroir matters: Raicilla thrives on coastal or sierra conditions in Jalisco. That region gives distinct floral, herbal notes.
• Agave species: Raicilla uses varieties like maximiliana, lending a lighter, sometimes fruitier, character. Mezcal draws largely on espadín and wild agaves.
• Production style: Raicilla often uses rudimentary stills and infuses indirect smoke into the process. That's true for El Acabo, though they specifically use brick ovens. Mezcal, on the other hand, is typically cooked directly over fire in pits, resulting in a smokier profile. Each method deeply shapes the flavor according to its tradition, which can vary widely.

Tasting notes: what fans are saying

In blind tastings, experts praised El Acabo for:

• Aromas: citrus zest, wild herbs, light smoke
• Palate: smooth body, a blend of floral sweetness, mineral tones
• Finish: long, crisp, with subtle spice

That balance sets it apart from many rustic mezcals and other raicillas. It’s clean yet complex—a crowd favorite and a critic standout.

Pairing El Acabo: a guide

• Mezcal cocktails: Try a riff on Paloma—raicilla, fresh grapefruit, lime, agave nectar.
• Food matches: Fish tacos, grilled shrimp, or ceviche. Herbal citrus balance complements seafood.
• Tasting neat: Serve at room temp in a copita. Let the nose open, taste slowly.

Pair it like mezcal. Taste like raicilla. Enjoy on either front.

What this award means for the raicilla category

El Acabo’s success shows raicilla is getting serious respect. Once overshadowed by mezcal or tequila, raicilla now stands in the spotlight.

It stands at the crossroads of raicilla and mezcal culture—heritage, quality, innovation.

For PKGD Group, this is more than an award. It’s proof that thoughtful brand building, authentic storytelling, and deep relationships can propel craft spirits to global acclaim.

Explore El Acabo. That’s the spirit!.

This article was structured with the assistance of artificial intelligence (ChatGPT). All content is based on human input and editorial oversight. For more details on how PKGD integrates AI responsibly, please refer to our AI Policy.