Amarás Logia Cenizo maintains a balance between smoky and citrus aromas on the nose, with intense hints of roasted coffee beans.
- It is ground with an ax by hand in maje.
- It is made by hand with 14-year-old wild agave A. durangesis.
- Its traditional recipe consists of using mesquite wood and huizache in its cooking.
- Its fermentation is 100% natural, in rectangular vats at ground level, maintaining a stable temperature.
