The product is then stored in the finest of oak barrels anywhere from a few months to a few years.
Our bottles are uniquely designed to not only distinguish itself from the competition but to preserve our tequila's flavor and aroma as well.
The distillery is located in the town of El Castillo, in the municipality of El Salto, Jalisco, at El Salto´s Industrial Park, 6 miles from the highway to Chapala, 14 miles from Guadalajara´s downtown.
The Facility has a production capacity of 20,000 liters of tequila, which is equivalent to more than 2,500 cases of tequila per day.
Our tequila's distilled twice in a special rectification column which yields a product with an alcohol content of 55% in volume.
We harvest our plants at the height of their maturity, when they are 8-10 years old. Harvesting kills the plant. (Tequila is the only spirit where the raw materials do not renew easily and grow every year, year after year.)
After the Blue Agave plant is harvested, it is stripped of it's spiny leaves, leaving the piña, or cone. The piña's are then cut in half and put into the ovens, called hornos.
TrainOnce the agave is baked, it is milled in an electric milling train. This obtains the juice from the agave; during this stage the amount of contained sugars is regulated to obtain a better fermentation.
Yeast is added to large vats of extracted agave juice and it ferments, converting the sugars to alcohol. Eventually the increasing alcohol level kills the yeast, and fermentation ends. Fermentation produces an alcohol level of 5-7%.
Next, the fermented juice is twice distilled. The first removes leftover yeasts and salts, and the second refines the liquid into El Afan 100% Blue Agave Tequila.
This final process determines the classification of tequilas and its difference lies in the time spent in a barrel. It is then stored and passed to different types of barrels, depending on the tequila to be obtained.
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