OUR PROCESS OF
In NAYAÁ we have 1,100 acres where we plant 4 different types of agave: Cupreata, Criollo, Weber and Espadín.
We only harvest mature agave, agaves that have completed their full cycle (6 to 9 years).
We always try to ensure that our agaves remain cooked for 48 hours, plus 24 hours of rest in the oven, allowing the essence of each agave to concentrate better and thus have a better flavor on the palate. We do not use chemicals, yeasts, accelerators or defoamers in the fermentation.
Our fermentation time in vats is from 2 to 12 days depending on weather conditions. We only use agave sugars, we do not use fructose, sucrose, dextrose or any other type of sugar to increase the performance of our processes.