Raicilla is a rustic agave spirit from Jalisco, historically produced outside of Tequila regulations.
In the Sierra region, it’s primarily crafted using Agave maximiliana, yielding a highly distinctive profile with floral, cheesy, and herbal notes.
Traditional Raicilla is typically pot-distilled (sometimes using a unique combination of copper and wooden trunk stills) and proudly received its own Denomination of Origin in 2019.
El Acabo is more than an agave spirit; it’s a tribute to the traditional harvest celebrations at Hacienda de Ahuacatepec in Jalisco, where communities gathered in gratitude and joy.
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A journey from Jalisco’s mountains to the Pacific, where Fausto reimagines a Raicilla cocktail through trial, intuition, and collaboration, revealing a story about purpose, process, and the pursuit behind El Acabo.
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Over the past few years, El Acabo Raicilla has been recognized across different stages, each award reinforcing the work, care, and intention behind every bottle.
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Fausto is a chemical engineer and producer at Taberna 3 Gallos (where raicillas like El Acabo, Asil, and Tres Gallos are crafted).
A master distiller and CMB Spirits judge, he brings a deep passion for mixology and agave distillates, connecting science and spirit to approach every blend with precision and intention.
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Taberna 3 Gallos is rooted in the 350-year-old Hacienda de Ahuacatepec in Atenguillo, within a Protected Designation of Origin, with a mission to share their cultural heritage with the world.
When the Agave plant is harvested, it has reached sufficient maturity for processing. The leaves are then cut away, revealing the ‘bola’ or ‘piña’.
It involves heating the agave ”piñas”, previously harvest (Jimadas), to a temperature ranging from 85 degrees Celsius to 110 degrees Celsius for an approximate period of 3 days.
The agave juice is extracted through a series of mills that tear it apart, converting it into fiber. Subsequently, it passes through three mills with water injection to press the fiber and ensure a good extraction of sugars.
When the juice begins to ferment through the activity of yeast, acquiring the name ‘mosto”. The mosto is placed and yeast in wooden tanks or stainless steel tanks.
The mosto has completed its fermentation stage, undergoing a unitary process called distillation, which involves vaporizing the alcohol through high temperature, obtaining a first distillation known as “ordinario” in the case of raicilla. Subsequently, it is distilled again to increase the alcohol percentage and purity in the distilled product, which is referred to as rectification.
The bottling process is done by hand, always maintaining the quality of the product.
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This is a compelling documentary that takes viewers on a journey to the heart of the Sierra de Jalisco, where the Labastida family is reviving the ancient tradition of Raicilla production.
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Raicilla is often explained by comparison before it is understood through identity.
Four producers reveal what cannot be sacrificed if a spirit is to remain fully itself.
For producer-owned founders, longevity outlasts leverage. When market pressure hits, their proximity to consequences transforms growth into a generational responsibility and ownership into a structural act of ecosystem s
As the agave boom contracts, hype is no longer enough. Long-term survival demands a systemic audit of structural truth: is your brand Built Right at the core, and Brought Right to the market?
An unfiltered entry into the agave ecosystem. Move beyond commercial tourism with curated technical journeys into the palenques and tabernas of genuine independent producers.
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