Amarás Logia Cenizo keeps a balance between smoky and citric aromas on the nose, to bold and intense hints of roasted coffee beans.

It is milled with an ax.
Handcrafted with a 14-year-old wild agave scientifically known as a A. durangensis.
It is crafted using a particular artisanal recipe that starts with the use of local mesquite and huisache wood when cooked.
It is then naturally fermented in rectangular vats buried at ground level to maintain a stable temperature because of the extreme climate in Durango.
Its fermentation is 100% natural, in rectangular vats at ground level, maintaining a stable temperature.