Amarás Logia Cenizo maintains a balance between smoked and citrus aromas on the nose, with intense touches 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. Its artisan recipe consists of using mesquite and huizache wood in its cooking. Its fermentation is 100% natural, in rectangular tubs at ground level, maintaining a stable temperature.
