ORIGIN
A spirit of place.
Mezcal is a Mexican spirit distilled from agave — the same family of plants used to make tequila. But while tequila can only be produced from blue agave (Agave tequilana), mostly in the state of Jalisco, mezcal is a broader, more ancestral category.
Mezcal can be made from more than thirty varieties of agave, in nine officially protected Mexican states including Oaxaca, Guerrero, Durango, Puebla, Michoacán, and others. Each agave imparts its own character. Each region shapes the spirit through its soil, water, and tradition.
If tequila is to Mexico what cognac is to France, then mezcal is closer to the world of small-batch single-malt whisky — diverse, regional, deeply expressive of place.
Mezcal can be made from more than thirty varieties of agave, in nine officially protected Mexican states including Oaxaca, Guerrero, Durango, Puebla, Michoacán, and others. Each agave imparts its own character. Each region shapes the spirit through its soil, water, and tradition.
If tequila is to Mexico what cognac is to France, then mezcal is closer to the world of small-batch single-malt whisky — diverse, regional, deeply expressive of place.
MEZCAL VS. TEQUILA
How they differ.
| Tequila | Mezcal |
|---|---|
Made exclusively from blue agave (Agave tequilana). |
— Made from 30+ varieties of agave, including Espadín, Criollo, Cupreata, Tobalá, Tepeztate. |
Produced mainly in Jalisco and four other limited states. |
— Produced across nine officially protected Mexican states. |
Agave is steam-cooked in stainless-steel autoclaves. |
— Agave is roasted in earthen pits or brick ovens — slower, more expressive. |
Industrial-scale production dominates. |
— Artisanal traditions remain central, even at NAYAÁ's estate scale. |
Single agave, single region. |
— Many agaves, many terroirs, many voices. |
A MODERN MISCONCEPTION
Mezcal isn't always smoky.
The intense smokiness many associate with mezcal is the signature of one tradition — agave roasted in underground earthen pits over wood and stone. It is one expression, not the only one.
NAYAÁ is crafted in above-ground brick ovens using hydrolysis-based cooking — preserving the agave's true character without aggressive smoke. The result is mezcal as it should be: cleaner, more refined, more elegant. A mezcal that reveals its terroir, not masks it.
Descubre Our Process
NAYAÁ is crafted in above-ground brick ovens using hydrolysis-based cooking — preserving the agave's true character without aggressive smoke. The result is mezcal as it should be: cleaner, more refined, more elegant. A mezcal that reveals its terroir, not masks it.