The Lost Explorer Mezcal is a handcrafted artisanal spirit made from 100% agave, cultivated in the sun-soaked Valles Centrales, Oaxaca in Mexico, and a tribute to the the ancient artisanal craft, heritage and biodiversity of Mexico.
Unlike tequila, with mezcal producers can use a variety of agave, and in the Lost Explorer You’ll discover three uniquely profiled expressions, Espadín, Tobalá and Salmiana.
Maestro Mezcalero Don Fortino Maestro Mezcalero, Don Fortino Ramos is an internationally recognised, award-winning producer of mezcal. Based in Oaxaca, Don Fortino Ramos is a self-taught first-generation Mezcalero who has been perfecting his craft for well over two decades. A love for the craft of artisanal mezcal runs in the family and his daughter, Xitlali, works closely alongside him, currently training to become a Mezcalera.
In Oaxaca, each agave species grows on average from between 8 to 12 years before reaching their ripest maturity, in different parts of the region. Once they have reached their full maturity, each agave is individually hand-harvested by expert Jimadores (specialist agave farmers).
Don Fortino then determines the final selection of the agave, according to his knowledge and expertise, as it is the agave itself that has the greatest influence on the taste profile of each mezcal. The spiky protective leaves and roots are cut away, using a machete, leaving the piña. The piñas (otherwise known as agave hearts) are then returned to the earth and cooked in conical earthen ovens, dug into the ground.
The earthen ovens are lined with volcanic rock, reclaimed local wood, soil and river stones, are filled with piñas and covered with tarp and soil. After three days of cooking, the piñas are then uncovered, letting the perfectly roasted agave rest and cool for two to three days.
At the next stage, the sweet-smelling roasted agaves are fully ground and macerated by a tahona (a large volcanic milling stone) to break down the fibres and prepare the agave to take on their full character in the fermentation stage. Smoked and now with all fibres thoroughly exposed, the agaves are transported to open-top oak barrels where they are set to rest in pure spring water as the wild yeasts find harmony with the elements.
At the end of the fermentation process, the liquid and agave fibres are placed into copper alembic stills, where they are double-distilled in small batches.
The Lost Explorer Espadín is made from 100% Espadín agave, harvested after 8 years growth and has a sweet and herbaceous expression. It is well-balanced with hints of sweet apple, ripe fruits and a mild smoky layer to finish. Origin: San Pablo Huixtepec, Oaxaca
Signature Serve: The Earthy Paloma 45 ml The Lost Explorer Espadín | 90 ml Grapefruit Juice | 7.5 ml Lime Juice | Tonic water to top (optional) | Rimmed with volcanic salt & grapefruit slice. Combine all ingredients except tonic water in a shaker with ice. Shake it up. Strain into a highball glass filled with ice and top with tonic.
The Lost Explorer Tobalá is made from 100% Tobala agave, also known as the ‘Explorer agave and is harvested after 10 years growth. It is an earthy expression, with hints of tobacco, cocoa, vanilla and leather. Tobalá offers a unique balance between wood aromas and umami flavours. Origin: San Pablo Huixtepec, Oaxaca
Signature Serve: Sipped neat in a copita
The Lost Explorer Salmiana is made of 100% Salmiana agave, harvested after 12 years growth. It is the most herbaceous expression of all three Mezcals, offering a sweet and spicy profile with hints of green chilli, grapefruit and fresh agave. Origin: San Pablo Huixtepec, Oaxaca,
Signature Serve: Sipped neat in a copita
A quick nod to the lovely bottle, which has the logo engraved, and represents the four natural ecosystems of the world – forest, ocean, desert and sun. The individual creatures on each label are called known as Alebrije, mystical creatures from the culture of Oaxaca. The Lost Explorer Mezcal worked with Mexican designers and suppliers to create their bespoke bottle made from more than 50% recycled crystal scraps. The bottles are then hand-labelled and finished with a stopper made of natural certified wood, before being sealed and stamped with biodegradable natural beeswax from Mexico.
Also worth adding that the Lost Explorer Mezcal is committed to the sustainable production of high-quality handcrafted mezcal in a manner that benefits the local mezcal-producing community in Oaxaca and protects the land’s biodiversity, with a long-term mission to become the most sustainable mezcal brand in the world. For more information: https://thelostexplorermezcal.com/our-purpose/sustainability/