Amaras Logia is made with wild maguey Cenizo (Agave durangensis) that takes 14 years to reach maturity. This mezcal is traditionally produced in a conical stone oven that is made with volcanic rock. The agave are roasted with huizache and mesquite wood. The cooked agave are then milled by hand, fermented in stainless steel rectangular vats, and double distilled. The nose is pronounced and fruity with slight hints of earth and sweet chipotle aromas. The taste has notes of toasty coffee grounds, wood spice, and subtle raisin bread.