CRAFTED BY TRADITION
Our Process
Every drop of NAYAÁ passes through seven deliberate steps — refined over generations, certified by international authorities, validated batch by batch in our own accredited laboratory.
FROM FIELD TO BOTTLE

Seven steps.
One philosophy.

I.
THE FINEST MATURE AGAVE

Selection.

Only fully mature agave — between seven and fifteen years in the field, depending on the variety — is selected for NAYAÁ. We harvest by hand from 300 hectares of sustainable estate cultivation. Maturity is everything: it is where sugar, character, and patience converge.
II.
BRICK OVEN HYDROLYSIS

Cooking.

The agave hearts — piñas — are cooked using a hydrolysis-based method in four 50-ton brick ovens. This above-ground, slow-cook process converts complex carbohydrates into fermentable sugars while preserving the agave's true voice — and avoiding the aggressive smokiness of pit-roasted mezcals.
III.
TAHONA & MECHANICAL

Milling.

Cooked piñas are milled to extract their pure juice. Our process honors the ancestral tahona stone wheel for select expressions, paired with modern mechanical milling for consistency at scale — both calibrated for the same uncompromising standard.
IV.
100% NATURAL · OWN AGAVE YEAST

Fermentation.

Pure agave juice ferments naturally in dedicated tanks using native yeast cultivated from our own estate. No commercial yeast, no accelerators, no sugar additions. Time and nature are the only catalysts.
V.
DOUBLE DISTILLATION IN COPPER STILLS

Distillation.

NAYAÁ is twice distilled in copper alembic stills. Copper draws out unwanted compounds and refines the spirit's clarity. Each distillation is carefully measured — by experience, by laboratory, by patience.
VI.
CONTROLLED THERMAL SHOCK

Condensation.

The mezcal is condensed through a controlled thermal shock using water drawn from our estate well, then filtered by reverse osmosis. The purity of the water shapes the purity of the spirit.
VII.
CERTIFIED LABORATORY · SPECIALIZED MACHINERY

Validation & Bottling.

Every batch is analytically verified by our EMA–ILAC accredited laboratory. Once approved, bottling is performed by trained personnel using specialized machinery — under sealed, controlled conditions, with full traceability from agave to bottle.
Produced under the strictest certified production standards and regulations — because excellence is not an outcome. It is a discipline.
— NAYAÁ Estate