The Lost Explorer Mezcal Espadín, 70cl | Award Winning Artisanal Mezcal | 42%

Product Information

Traditionally, consumers are introduced to alcohol brands through “on-trade” channels via such as restaurants, bars and clubs. With hospitality venues shuttered by the pandemic, brands had to move to “off-trade” and “direct to consumer” promotion. Of the 270 species of agave, around 30 can be distilled to make mezcal. In 1994, mezcal received its own denomination of origin, allowing it to be made in only ten Mexican states, although the vast majority of mezcals are made in the mystical valleys of Oaxaca. We’ll work with what our audience wants, what barmen like, and what we can harvest sustainably. We’ll introduce limited edition blends down the line. Quality and attention to detail connect all three expressions.

Commitments in place at the moment include: Don Fortino being a shareholder in the company; rainwater conservation; the use of reclaimed wood; replanting at least three agaves for every agave we distil; creating fertiliser from agave waste; and using solar panels. We’ve also created ‘The Lost Laboratory’, which will play a leading role in the support of environmental improvements in the making of sustainable artisanal mezcal.In partnership with award-winning Maestro Mezcalero Don Fortino Ramos, 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 the long-term mission of becoming the most sustainable mezcal brand in the world. PRODUCT RANGE Xitlali will one day take the reins of production for The Lost Explorer, so the issue of gender equality is significant to the ongoing relationship between mezcalera and the brand. Xitlali is already stepping up to help grow the sustainable agenda of her family palenque; “I feel that all our sensitivity, vision to grow beyond what we are, and empowerment are what we as women can offer to this industry that men have mainly led in the past.” To achieve that reach, the leadership team devised and implemented a data-driven marketing strategy aimed at both distributors and consumers. Our challenge and opportunity is to show that you can build a sustainable business that respects the craft, the culture, the people, the planet and bring this all together to be shared collectively through our community, whether you are someone who’s supplying in any step of this intricate process, someone who’s helping us cultivate and actually make the mezcal, or somebody who is part of the wider community, sipping the beautiful narrative of mezcal. Our enthusiasm and intentionality to not only produce something that’s good for consuming but is also good for the planet flows throughout the whole company.

We’re also interested in making vintage mezcals, where we can pre-sell certain vintages and play with limited editions in a similar way to wine. The Espadín will remain our core variant, along with our two wild expressions, Salmiana and Tobalá, depending on what nature provides us with. We love exploring the tastes that come from the different agave strains, so we will look to include new strains and blends of those strains into the range in the future. The Lost Laboratory is currently germinating seeds of genetically diverse agave on distillery land and experimenting with replanting initiatives to help expand and scale their replanting program. Agave waste is also a big focus area within the production of mezcal. In addition to repurposing agave waste into fertilizer for the land, an initiative from last year was using agave waste to make copitas. This endeavor was overseen by Maestro Fortino’s daughter, mezcalera in the making, Xitlali Ramos. While Espadín is the most commonly sourced varietal for mezcal and thus is now less commonly wild-harvested, many of the other wild, rarer varietals—such as Tobalá and Salmiana—involve the time- and labor-intensive process of foraging from their hardscrabble habitats. This story is about creating a sustainable spirit. We need more slowness versus nowness in our lives. It is good to reflect and look at the connectivity between us, Nature, and each other. Making mezcal, you are dealing with Nature’s threshold which makes it really exciting because your frame is created for you. There’s only so much agave and there’s only such a speed that it can grow, so you have to work within the rhythm of Nature.

Winner of 1 spirit awards

The Lost Explorer mezcal is produced by Maestro Fortino Ramos, in San Pablo Huixtepec, Oaxaca. A first generation mezcalero, he has been making agave spirits for the past forty years. Now his daughter Xitlali is alongside him, learning the craft and working closely with The Lost Explorer brand. Together they are pursuing specific goals to support local economic growth and gender equality, while combating climate change.