Here’s an interesting factoid: Less than 2% of tequila brands own their own distillery. That’s a surprising figure, especially when you consider that there are more than 3,000 tequila brands out there. The vast majority of the major agave spirits are concocted in shared facilities.
Which begs the question: What are the advantages of having your own distillery? Certainly, there’s a familiarity with the equipment and surroundings. And being able to operate on whatever schedule you desire probably leads to something better in the bottle. Turns out, there’s more to it.
We talked to El Tequileño, one of the very few brands in the wild that has its own distillery. It’s been that way since the label launched back in 1959. Since then, every drop has been made in the facility, known as La Guarreña.
“Other brands or start-up companies consistently approach us with the hope of us producing tequila for them, but we always politely decline, as we have never created tequila for another company and have no plans to moving forward,” says El Tequileño master distiller Tony Salles.
Authenticity
There’s an attachment that comes with owning your own production space. It’s similar to Gamay Noir producers with their own wineries or coffee companies with their own roastery.
“Owning our own distillery means we don’t just put a label on a tequila bottle—we live and breathe every part of its creation. It allows us to stay true to our roots and heritage, telling a story that’s genuine and deeply connected to our home, Tequila, Jalisco,” Salles says.
That’s a big positive, especially now as people seek out real transparency from brewers, growers, restaurants, and more.
“This authenticity resonates with consumers who want brands with real history and substance, not just marketing. Because we produce only our own tequila, and nothing for anyone else, we can operate with complete integrity. We’re not outsourcing or cutting corners to scale. Every drop that leaves our distillery is 100% ours, crafted to our standards without compromise,” he says.
It’s not absolute control, as farming and Mother Nature always throw some curveballs, but it’s about as close as you can get in the industry.
“When you own the process from agave to bottle, you control every decision,” continues Salles. “From sourcing mature agave to fermentation and distillation to aging and bottling—we have full oversight. That means we can maintain the highest possible standards and make sure quality is never diluted by external pressures. The consistency of our range is only possible because we have our own facilities, our own people, and our own production methods that don’t change from batch to batch.”
Control and efficiency
“Having full control from start to finish means we don’t have to adapt to anyone else’s schedule or standards—we set our own,” continues Salles. “That allows us to preserve the unique style and flavor profile that defines El Tequileño while ensuring every bottle maintains the same level of quality and consistency. It’s what makes our tequila instantly recognizable.”
Part of the process of creating that personality in the bottle involves being comfortable in your surroundings.
“Knowing our own distillery inside out gives us real efficiency,” Salles says. “We can choose mature agave at its peak for better results, produce only what we need and when we need it—without being bound by others’ schedules or minimums—and even arrange the distillery itself around our needs. That way, everything runs effectively while never compromising on quality.”
These are important factors for a product that takes years to make. From slow fermentations to even slower aging methods, the tequila-making process is long and made of countless details along the way. Sharing a space could potentially lead to compromises along the way.
Challenges for the crowd
Salles refers to the issues that brands without distilleries face as limitations. “You’re bound to what the producer wants to make, so there’s less freedom to define your own style. The result is often a lack of uniqueness; many brands from the same distillery share a similar flavor profile,” he says.
Then, there are logistics. “You’re also tied to a production schedule with little flexibility, meaning you can’t always produce when or how you want. On top of that, there’s no true brand home—you’re just one of many, without a distinct identity. And perhaps most importantly, you don’t have your own dedicated team—real people whose faces and passion represent the brand and who create that emotional connection tied to the integrity of your product,” he says.
There could be things you don’t even see as well. Yeast strains, for example, are coveted by producers as different strains can produce different flavors. In a shared facility, it’s possible a single strain could dominate or strains could collide, and some could lose out. And that’s to say nothing of the climate (humidity, temperature) and stylistic preferences (kind of still, type of aging barrels) of producers that might lose out in a shared space.
In the end, there are all kinds of perks associated with operating out of your own distillery. Other producers would agree, from those coveting estate vineyards that they know well to whiskey-makers working with their very own grain farms. Control of inputs matters.
