OUR PROCESS OF

Production

Our unique hydrolysis process does not generate a smoky note, , favoring and allowing the true flavor of the agave to be the protagonist of each one of our mezcals.

Our Agaves

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).

Cupreata

Weber

Criollo

Espadín

Production Process

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.

JIMA

Tahona Milling

Cooking

Fermentation

Distillation

Glass Agin

Come to Casa NAYAÁ and live the mezcal experience from start to finish

 

Contact us


(+52 1) 55 52500875 y 55 55316701


contacto@nayaamezcal.com


Calle Emiliano Zapata S/N Santa Teresa, Pilcaya,Guerrero, 40398, Mexico (1 hour and 30 minutes from CDMX)

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