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A handcrafted premium spirit made in ΟΑΧΑCΑ.
The Lost Explorer Mezcal began as a curiosity of time and the earth. That curiosity has led us to create a small-batch mezcal as a toast to empowering sustainable Mexican enterprise, whilst also protecting the ancient artisanal craft, heritage and biodiversity of Mexico
CELEBRATE THE EARTH
There is a secret language: the sun speaks to the earth, the wind speaks to the rain, the fire to the fibers of the piña. Our job is to listen to that conversation and nurture a home for its continued discourse. The agave has made a noble sacrifice for The Lost Explorer Mezcal and we honor that with care for the earth in every step of our process.
LIVE CURIOUSLY
Each of us is born curious, but where does it go? The Lost Explorer seeks the unknown. What haven’t we seen? Where haven’t we gone? What more can we do to push the boundaries pf sustainable practices? Embraces curiosity as a fundamental human sense, letting it guide us in our quest to more deeply understand the mezcal, the earth and each other.
ENRICH THE COMMUNITY
The Lost Explorer remains forever enamored with Oaxaca: its nature, people, myths and mysteries, rituals, sunlight, food -it all comes together in this beautiful alchemy.
The commitment to support this inspiring community is expressed through actions.
ON GOING SUSTAINABILITY INITIATIVES
CLIMATE AND ENERGY
- Solar panels installed in the agave fields at the distillery to create renewable energy
- Carbon footprint will be tracked from the very first batch in order to set a long-term emission reduction goals
- Bioclimate study carried out to inform the environmental improvement efforts and energy efficiency
REGENERATIVE AGRIGULTURE
- Ambitious biodiversity practice with at least three agave plants replenished for each one used
- Land purchased close to distillery to scale the replanting program
- Germinate seeds of genetically diverse agave on the distillery land and experimentation at The Lost Laboratory
- Agave waste is processed into fertilizer for the land
SUPPLY CHAIN EXELLENCE
- Agave cooked according to artisanal methods and with local reclaimed wood only
- All production partners selected based on environmental ethos, quality and in support of Mexican enterprise
- New bottles designed and produced in Mexico from over 50% recycled crystal scraps
- Stoppers made from natural wood and sealed with fully biodegradable beeswax
COMMUNITY BUILDING
- Economic empowerment enabled within our mezcal-making community in San Pablo Huixtepec
- Long-term local contracts at fair price with our agave growers
- Creative partnerships with artisans located in the heart of Oaxaca
WORD'S MOST AWARDED MEZCAL IN 2021
“ I give you my arms. I give you my heart. No create something beautiful”
said the agave to mezcalero.
For the past 40 years, internationally recognized and award-winning Maestro Mezcalero Don Fortino Ramos has dedicated himself to mastering the art of distilling mezcal.
He is the one that determines the final selection for each agave. It is a process that takes time and needs patience. Once they have reached their full maturity, the jimadores, using a machete, cut away the leaves and the roots, to leave the “pina”, the heart. This heart, often weighting 80-200 pounds, are where the sugars are concentrated and give life to what will ultimately be the curious spirit of The Lost Explorer Mezcal.
The “pinas” return back to earth. Dug into the ground, conical earthen ovens lined with volcanic rock, reclaimed local wood, soil, and river stones are filled with piñas and covered with a tarp and soil. After 3 days of cooking, the piñas are then uncovered, letting the perfectly roasted agave rest and cool for 2-3 days.
At this stage, the sweet-smelling roasted agaves are fully ground and macerated to break down the fibers and prepare the agave to take on full character in the fermentation stage. They 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. Fermentation occurs naturally, while Maestro Mezcalero Fortino Ramos meticulously sets the atmosphere and monitors this closely over the following days as it matures. For Fortino, being in tune with the yeast is critical.
At the end of the fermentation process, the liquid and agave fibers are placed into copper alembic stills, where they are double-distilled in small batches to achieve the purest and smoothest expression of the agave. According to NOM legislation, mezcal must be between 36% and 55% alcohol by volume (ABV). A key skill of the Maestro Mezcalero is knowing when and where to make the cut. Don Fortino’s preferred bottling strength is 42% ABV, as he believes this offers the perfect balance of raw ingredients and alcohol. This is very much a signature style of The Lost Explorer Mezcal, producing a smooth, well-balanced and elegant flavor that allows the full complexity of the agave to shine through.
“ I give you my arms. I give you my heart. No create something beautiful”
said the agave to mezcalero.
For the past 40 years, internationally recognized and award-winning Maestro Mezcalero Don Fortino Ramos has dedicated himself to mastering the art of distilling mezcal.
He is the one that determines the final selection for each agave. It is a process that takes time and needs patience. Once they have reached their full maturity, the jimadores, using a machete, cut away the leaves and the roots, to leave the “pina”, the heart. This heart, often weighting 80-200 pounds, are where the sugars are concentrated and give life to what will ultimately be the curious spirit of The Lost Explorer Mezcal.
The “pinas” return back to earth. Dug into the ground, conical earthen ovens lined with volcanic rock, reclaimed local wood, soil, and river stones are filled with piñas and covered with a tarp and soil. After 3 days of cooking, the piñas are then uncovered, letting the perfectly roasted agave rest and cool for 2-3 days.
At this stage, the sweet-smelling roasted agaves are fully ground and macerated to break down the fibers and prepare the agave to take on full character in the fermentation stage. They 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. Fermentation occurs naturally, while Maestro Mezcalero Fortino Ramos meticulously sets the atmosphere and monitors this closely over the following days as it matures. For Fortino, being in tune with the yeast is critical.
At the end of the fermentation process, the liquid and agave fibers are placed into copper alembic stills, where they are double-distilled in small batches to achieve the purest and smoothest expression of the agave. According to NOM legislation, mezcal must be between 36% and 55% alcohol by volume (ABV). A key skill of the Maestro Mezcalero is knowing when and where to make the cut. Don Fortino’s preferred bottling strength is 42% ABV, as he believes this offers the perfect balance of raw ingredients and alcohol. This is very much a signature style of The Lost Explorer Mezcal, producing a smooth, well-balanced and elegant flavor that allows the full complexity of the agave to shine through
The approachable, welcoming aroma of Espadín will instantly transport you to the arid valleys of San Pablo Huixtepec where our Espadín grows. The sweet smoke rests gently on the roof of your mouth before giving way to a gentle, lingering finish that caresses the mouth in an even warmth.
Μύτη: Light smoke, soil, lime zest, white flowers, sage, sandalwood.
Στόμα: Smoke, fresh herbs, honey, orange.
Perfect Serve: Smoky Margarita (50ml Mezcal, 20ml triple sec, 20ml fresh lime juice) or Smoky Paloma (50ml Mezcal, 5ml fresh lime juice. Top up with Thomas Henry Pink Grapefruit and garish with salt on the lips of the glass)
A cozy aroma of dry tobacco, wood and cocoa gives way to subtle vanilla notes on the palate, ultimately with leather and clay notes being reminiscent of characteristics found in fine scotch. A smooth and earthy finish carries hints of citrus and fresh spring grass.
Nose: Dry tobacco, wood, cocoa, salt, iodine
Mouth: vanilla, leather, clay, honey, citrus zest
Perfect Serve: Neat or in a wonderful smoky cocktail (50ml Mezcal, 20ml fresh lemon juice,10ml maraschino liqueur, 10ml triple sec, 10ml syrup. Garnish sugar on the lips of the glass and a big lemon peel)
The most herbaceous expression of all, offering a sweet and spicy profile with hints of green chili, grapefruit and agave. The citrus notes carry onto the palate with a sweet tint of dried herbs that lead to a spicy finish with even minerality.
Nose: Smoke, honey, orange blossom, wet grass, pepper, rosemary, sage
Mouth: Smoke, pepper, sweet citrus, green herbs, iodine.
Perfect Serve: Neat or in classic cocktails!
