About El Afan
El Paso’s Own Premium Tequila
At El Afan Tequila, we’re not just crafting tequila, we’re crafting a movement. Since our founding in 2010, we've been dedicated to producing an exceptional product that embodies purity, passion, and tradition. Our refreshed brand vision goes beyond just creating tequila; it’s about creating an experience that speaks to all tequila lovers, from the most seasoned connoisseur to those just discovering the magic of tequila.
We're focused on delivering a high-quality, award-winning product at a price everyone can enjoy—no gimmicks, just exceptional craftsmanship from the heart of Mexico’s blue agave fields. As we move into 2025, our goal is to continue disrupting the tequila market, expanding our exposure, and growing deeper connections with our community. With sustainability at our core and commitment to authenticity, El Afan Tequila is not just a drink—it’s a celebration of culture, quality, and desire.
History of Tradition & Excellence
Launched in 2010 in El Paso, El Afan Tequila offers a product lineup of five ultra premium Tequilas including Blanco (distilled only), Reposado (aged 6-9 months), Añejo (aged 12-18 months), and Extra Añejo (aged 3-4 years) and Critalino Añejo. These gold medal-winning tequilas (most recently at the SIP Awards, Chicago BTI, and the San Francisco World Spirits Competition) are smooth yet complex, great to mix with, or enjoy “neat”. El Afan strives to deliver a premium and smooth experience at an affordable price point.
The Process of Crafting El Afan Tequila
From Agave to Glass, Excellence in Every Step
At El Afan, we combine traditional methods with modern expertise to create a tequila that’s pure, smooth, and refined. Here's a glimpse into our meticulous production process:
1.
DISTILLERY
Located in El Castillo, Jalisco, the distillery is 6 miles from Chapala and 14 miles from downtown Guadalajara.
2.
CAPACITY
The facility produces 20,000 liters of tequila daily, equaling over 2,500 cases.
3.
DISTILLATION
The tequila is distilled twice in a special column, reaching 55% alcohol content.
4.
HARVESTING
Agave plants are harvested at 8-10 years old, marking the end of their life cycle.
5.
COOKING
The piñas are roasted in traditional ovens (hornos) after being stripped of their leaves.
6.
MILLING
The roasted agave is milled in an electric train to extract juice and regulate sugar content.
7.
FERMENTATION
Yeast is added to the juice to ferment, converting sugars to alcohol (5-7% ABV).
8.
AGING
The tequila is aged in oak barrels for a few months to several years.
9.
OUR BOTTLES
Our uniquely designed bottles preserve the flavor and aroma of our tequila.
10.
BOTTLING
The tequila is bottled to maintain its purity and quality.