Siete Leguas is produced at their two distilleries El Centenario and La Vencedora, each employing a different process to prepare the agave for distillation. At one they use a tahona, a large millstone pulled by two mules which was the first method used to crush agave. At the other a molino, an old-fashioned roller mill, is used. The juices are combined and distilled twice in copper stills and filtered to remove all impurities. Their añejo is then aged for 24 months in white oak barrels.