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Characteristics

Mezcal Logia is made from wild Cenizo maguey agaves that need to spend 14 years to reach the desired maturity. It is traditionally prepared in conical stone ovens, made of volcanic stone. The agaves are roasted with huizache and mesquite wood and, once cooked, are hand-ground and fermented in rectangular steel vats and double-distilled in copper stills. The nose is clear with light fruit notes, traces of earthy aromas and sweet smoky chilli peppers.