Piña means “pineapple” in Spanish. In mezcal lingo it refers to the core, or “heart,” of the agave, which resembles a pineapple once the pencas have been sliced away. Typically, workers cut off the pencas in the field, and then slice the piña from its roots for transport to the palenque, taberna, or vinata. Piñas are roasted, shredded, and fermented to prepare for distillation. Unsurprisingly, the piña has become iconic and is a ubiquitous motif in tequila and mezcal branding.
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Super interesting, love the photos!
Thanks! If you have any extras send them over and I’ll post them!
Looking to buy mezcal and agave pinas, preferably cooked/charred. Any ideas?
Are you looking to buy mezcal in bulk and to bottle and sell as a brand? You might start with COMERCAM one of the certifying bodies for mezcal as they may be able to lead you toward producers.