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 know 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.
43% Alc. Vol.
Gold Medal at Concours Mondial Bruxelles
Agave: Cenizo (A. durangensis)
Region: Nombre de Dios, Durango
Growth period: 14 years
Oven type: Conical stone
Mill type: Ax
Cooking wood: Mezquite and/or huisache
Fermentation vats: Pine woods
Still types: Copper with wooden cap
On the nose: A refined hint of citrus fruits combined with earthy and smoky notes.
On the palate: A bold and intense - roasted coffee bean flavor.
Finish: A touch wooden zest with a trace of sweet raisins.