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
Calle Emiliano Zapata S/N Santa Teresa, Morelos, 62610, Mexico (1 hour and 30 minutes from CDMX)