Mezcal Amaras Logia Cenizo 46% 700ml baladin and long maturation on lees

and long maturation on lees before disgorging

92 POINTS - Wine Spectator

Fruit was hand picked and whole bunches placed directly into the fermenter

and then passes into the maturation phase in small and large French oak barrels for at least 8 months

Mezcal Amaras Logia Cenizo 46% 700ml baladin and long maturation on leesAmaras 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.