Distilled from estate-grown Blue Weber agave harvested from a 300-hectare lowland site, El Llano practices organic farming methods.  

The agave is roasted for 48 hours before being fermented in the distillery's original cement vat with house yeast for six to seven days, reaching around 4-5% ABV. It is then twice distilled in stainless steel pot stills with an interior copper condenser by Eduardo Orendain, followed by 11 months of aging in ex-bourbon barrels.  

With fruity-sweet flavor notes, the distillate is cut more tightly, reducing acetone flavors and highlighting a mid-palate wash of mint, pepper, vanilla, and ripe apple and plum.