TABERNA TRES GALLOS
honesty
TAVERN
Our Distillery:
“Founded by the forward-thinking brothers Álvaro, Bernardo, and Alejandro Fernández Labastida, with the mission of sharing their cultural heritage with the world, Taberna 3 Gallos finds its origins at the historic Hacienda de Ahuacatepec, a place with a 350-year history situated in Atenguillo, a region with a Protected Designation of Origin.
With the purpose of sharing the unique essence of raicilla, three brands were created: El Acabo, Tres Gallos, and Asil.”
Tastings
JIMA
When the Agave plant is harvested, it has reached sufficient maturity for processing. The leaves are then cut away, revealing the ‘bola’ or ‘piña’
Cooking the agave
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.
Extraccion
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.
Fermentation
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.
Destilation
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. At this stage of the process, we obtain the initial flavors of raicilla.
Bottling
The bottling process is done by hand, always maintaining the quality of the product.
Analisys
The quality in the production process is a priority to ensure that our products stand out in the market. We understand that delivering the best quality from the beginning is key to achieving outstanding results in the final product. Focusing on obtaining the finest agaves is the first step in creating a high-quality product.
The total reducing sugar content is crucial in determining the potential alcohol yield, and for this reason, analyses are carried out using the Fehling method.
From planting to distillation, we ensure that the highest standards of quality and operational efficiency are met. This means that each stage is carefully monitored, resulting in consistent and homogeneous outcomes.
Once distillation is complete, gas chromatography analyses are conducted on each batch, allowing us to ensure that the raicilla complies with all limits and standards set by the raicilla regulatory norm NOM 257.
All this effort and dedication to delivering the best quality in the product is the result of teamwork at Taberna Tres Gallos.
Fields
Taberna 3 Gallos, year after year, strives to achieve an optimal level of sustainability in our agricultural approach. We take the responsibility of ensuring that the raicilla agaves we use in our processes come exclusively from the internal genetics of our region, allowing us to protect and preserve the endemic species that characterize it.
When mature agaves are in the quiescent phase, the seeds are collected and transferred to our nursery, where they are provided with the conducive environment to germinate and grow. Over a complete year, they are attended to according to their requirements to ensure that the seedlings reach the ideal size for subsequent transplantation. We currently manage a wide variety of raicilla agaves, each in different stages of their life cycle, which is essential for the sake operation of our production process.
PLANTS
The agaves used in raicilla production are diverse and region-dependent. On the Raicilla de la costa, agaves Rhodacantha and Angustifolia are commonly used, while in the raicilla de la Sierra area, varieties such as Maximiliana, Inaequidens, and Valenciana are employed.
Taberna 3 Gallos, located in the municipality of Ahuacatepec, in Atenguillo, in the mountainous region, takes pride in using the Maximiliana agave; however, in an effort to expand their range of spirits, they are also venturing into the cultivation of Angustifolia. Each of these agave varieties contributes unique characteristics such as aromas and flavors. The careful choice of agaves is a crucial factor in production; therefore, we oversee every stage of the process, from planting to distillation, ultimately to bottling.
Whether you prefer the coastal raicilla with its distinctive nuances or the mountain raicilla with its unique notes, at Taberna 3 Gallos, we have something to satisfy all lovers of this ancient beverage. Come and discover the world of raicilla in a warm and tradition-filled atmosphere.
OUR PEOPLE
SUSTAINABILITY
COMMUNITY
At Taberna Tres Gallos, we are proud to be a company that deeply values our community. We create job opportunities for local women in areas such as administration and operations, recognizing their valuable contribution. We foster an inclusive environment, believe in female leadership and are committed to continuing to promote opportunities for their development, contributing to the sustainable success of our tavern and community well-being.
NON-GMO AND GENETIC PROTECTION LOCAL MAXIMILIAN AGAVE
We highlight the importance of taking care of the genetics of local raicilleros agaves. We are committed to harvesting sustainably, preserving genetic information through responsible methods. We grow agaves from seeds to avoid cloning and reduce problems such as pests, contributing to the preservation and transmission of regional genetic information. This effort benefits both our company and the environment, showing our commitment to genetic conservation and responsible agricultural practices.
NO WILD PICKING
We avoid collecting agave and seeds in the wild to prevent deforestation and maintain the balance of the ecosystem. Our goal is to grow agaves instead of harvesting them in the wild, preserving the health and sustainability of the natural environment in the forests of the Sierra Madre. We want to ensure that our actions do not compromise the density of plants essential to the ecosystem and its symbiosis with other species.
ECOLOGICAL PRACTICES
We prioritize environmental sustainability by using firewood from dead flora and contributing to local reforestation by planting pines and oaks.
Our operations seek not only to be of high quality, but also socially responsible, minimizing our impact on nature.
BURRO SANCTUARY
We dedicate a sanctuary for the preservation of the endangered Mexican Donkey, demonstrating our commitment to the preservation of fauna and social and environmental responsibility as an integral part of our lifestyle.
Our Distillery:
“Founded by the forward-thinking brothers Álvaro, Bernardo, and Alejandro Fernández Labastida, with the mission of sharing their cultural heritage with the world, Taberna 3 Gallos finds its origins at the historic Hacienda de Ahuacatepec, a place with a 350-year history situated in Atenguillo, a region with a Protected Designation of Origin.
With the purpose of sharing the unique essence of raicilla, three brands were created: El Acabo, Tres Gallos, and Asil.”
Tastings
JIMA
When the Agave plant is harvested, it has reached sufficient maturity for processing. The leaves are then cut away, revealing the ‘bola’ or ‘piña’
Cooking the agave
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.
Extraccion
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.
Fermentation
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.
Destilation
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. At this stage of the process, we obtain the initial flavors of raicilla.
Bottling
The bottling process is done by hand, always maintaining the quality of the product.
Analisys
The quality in the production process is a priority to ensure that our products stand out in the market. We understand that delivering the best quality from the beginning is key to achieving outstanding results in the final product. Focusing on obtaining the finest agaves is the first step in creating a high-quality product.
The total reducing sugar content is crucial in determining the potential alcohol yield, and for this reason, analyses are carried out using the Fehling method.
From planting to distillation, we ensure that the highest standards of quality and operational efficiency are met. This means that each stage is carefully monitored, resulting in consistent and homogeneous outcomes.
Once distillation is complete, gas chromatography analyses are conducted on each batch, allowing us to ensure that the raicilla complies with all limits and standards set by the raicilla regulatory norm NOM 257.
All this effort and dedication to delivering the best quality in the product is the result of teamwork at Taberna Tres Gallos.
Fields
Taberna 3 Gallos, year after year, strives to achieve an optimal level of sustainability in our agricultural approach. We take the responsibility of ensuring that the raicilla agaves we use in our processes come exclusively from the internal genetics of our region, allowing us to protect and preserve the endemic species that characterize it.
When mature agaves are in the quiescent phase, the seeds are collected and transferred to our nursery, where they are provided with the conducive environment to germinate and grow. Over a complete year, they are attended to according to their requirements to ensure that the seedlings reach the ideal size for subsequent transplantation. We currently manage a wide variety of raicilla agaves, each in different stages of their life cycle, which is essential for the sake operation of our production process.
PLANTS
The agaves used in raicilla production are diverse and region-dependent. On the Raicilla de la costa, agaves Rhodacantha and Angustifolia are commonly used, while in the raicilla de la Sierra area, varieties such as Maximiliana, Inaequidens, and Valenciana are employed.
Taberna 3 Gallos, located in the municipality of Ahuacatepec, in Atenguillo, in the mountainous region, takes pride in using the Maximiliana agave; however, in an effort to expand their range of spirits, they are also venturing into the cultivation of Angustifolia. Each of these agave varieties contributes unique characteristics such as aromas and flavors. The careful choice of agaves is a crucial factor in production; therefore, we oversee every stage of the process, from planting to distillation, ultimately to bottling.
Whether you prefer the coastal raicilla with its distinctive nuances or the mountain raicilla with its unique notes, at Taberna 3 Gallos, we have something to satisfy all lovers of this ancient beverage. Come and discover the world of raicilla in a warm and tradition-filled atmosphere.
OUR PEOPLE
SUSTAINABILITY
COMMUNITY
At Taberna Tres Gallos, we are proud to be a company that deeply values our community. We create job opportunities for local women in areas such as administration and operations, recognizing their valuable contribution. We foster an inclusive environment, believe in female leadership and are committed to continuing to promote opportunities for their development, contributing to the sustainable success of our tavern and community well-being.
NON-GMO AND GENETIC PROTECTION LOCAL MAXIMILIAN AGAVE
We highlight the importance of taking care of the genetics of local raicilleros agaves. We are committed to harvesting sustainably, preserving genetic information through responsible methods. We grow agaves from seeds to avoid cloning and reduce problems such as pests, contributing to the preservation and transmission of regional genetic information. This effort benefits both our company and the environment, showing our commitment to genetic conservation and responsible agricultural practices.
NO WILD PICKING
We avoid collecting agave and seeds in the wild to prevent deforestation and maintain the balance of the ecosystem. Our goal is to grow agaves instead of harvesting them in the wild, preserving the health and sustainability of the natural environment in the forests of the Sierra Madre. We want to ensure that our actions do not compromise the density of plants essential to the ecosystem and its symbiosis with other species.
ECOLOGICAL PRACTICES
We prioritize environmental sustainability by using firewood from dead flora and contributing to local reforestation by planting pines and oaks.
Our operations seek not only to be of high quality, but also socially responsible, minimizing our impact on nature.
BURRO SANCTUARY
We dedicate a sanctuary for the preservation of the endangered Mexican Donkey, demonstrating our commitment to the preservation of fauna and social and environmental responsibility as an integral part of our lifestyle.
Come and discover the world of raicilla
in a cozy and traditional atmosphere!
WE WANT TO HEAR FROM YOU
Send an email to: clientes@tabernatresgallos.com
Ahuacatepec, Constituyentes #2 Localidad, 48139 Atenguillo, Jal.
COPYRIGHT © 2023 TABERNA 3 GALLOS