Chaya tequila

Chaya Tequila is a type of tequila that is made from the agave plant. It is named after the Chaya plant, a type of spinach native to Mexico, which is used in the production process.

History

Chaya Tequila was first produced in the early 20th century in the town of Tequila, located in the western Mexican state of Jalisco. The town is known for its long history of tequila production, which dates back to the 16th century.

Production

The production of Chaya Tequila involves several steps. First, the agave plant is harvested and the leaves are removed to reveal the heart of the plant, known as the piña. The piñas are then cooked in large ovens to convert the plant's natural sugars into fermentable sugars.

After cooking, the piñas are crushed to extract the juice, which is then fermented using a special type of yeast. The fermented juice is then distilled to produce tequila.

The unique aspect of Chaya Tequila's production is the addition of the Chaya plant during the fermentation process. The leaves of the Chaya plant are added to the fermenting juice, which imparts a unique flavor to the tequila.

Taste and Serving

Chaya Tequila is known for its unique flavor profile, which includes notes of fresh greens, earthy agave, and a hint of sweetness. It is typically served neat, but can also be used in a variety of cocktails.

See Also

• Tequila
• Agave plant
• Chaya
• Tequila (town)
• Jalisco