The piña is the blue agave heart used to make tequila after the plant’s leaves are removed.
It is called a piña because its rough, rounded appearance can resemble a pineapple. A harvested piña contains the plant’s concentrated carbohydrate reserves. Producers cook these hearts to break down complex carbohydrates into sugars that yeast can ferment. The cooked material is then crushed, fermented, and distilled.
The piña is not a separate plant species or a different agave variety. It is the central body of Agave tequilana Weber var. azul after the leaves have been cut away. This distinction matters because tequila regulations specify the permitted agave species and production area.
The word is also useful when comparing tequila with other agave spirits. Mezcal producers may use several agave species, but tequila is made from the blue Weber agave under Mexico’s protected rules.