The Lost Explorer Mezcal is an artisanal spirit from Oaxaca, Mexico. It is known for its unique taste and eco-friendly production. This mezcal is about exploring and respecting nature.
History and Philosophy
The mezcal started with David de Rothschild, a British environmentalist, and Don Fortino Ramos, a Master Mezcalero. The brand focuses on exploration, sustainability, and nature. It aims to make high-quality mezcal and promote sustainable practices and mezcal’s cultural heritage.
Production Process
They make the Lost Explorer Mezcal using traditional methods and great care. It starts with harvesting agave plants from Oaxaca’s soil. The main type is Espadín agave, which takes up to eight years to mature.
After harvesting, they cook the agave hearts, or piñas, in a pit with volcanic stones. This method uses wood and local stones and gives the agave a smoky taste. Next, they crush the agave with a tahona stone, ferment it with natural yeasts, and distil it in copper stills. This respects mezcal’s traditions and ensures high quality.
Sustainability and Community Engagement
Sustainability is key to the Lost Explorer Mezcal. They use solar energy and save water. They also plant ten agave plants for each one they harvest.
The brand works with local communities in Oaxaca. They pay fair wages and provide good working conditions. This supports Mezcal’s cultural heritage and traditional methods.
Cultural Significance and Global Reach
The brand celebrates Mexican culture and mezcal-making. It has helped introduce traditional mezcal to the world. The brand promotes understanding and appreciation of this unique Mexican spirit.
The Lost Explorer Mezcal is popular worldwide. It is known for its quality, distinct flavours, and commitment to sustainability. It is more than just mezcal. It invites people to explore and be part of a larger story of sustainability and cultural appreciation.
Agave: 100% Espadin.
Cooking: Earthen wood-fire ovens lined with local river stone.
Crushing: Tahona.
Fermentation: Natural fermentation with wild yeast in open wooden fermentation vats.
Distillation: Double Distilled.
Still Type: Wood fired copper pot alembic.
Ageing: N.A.
Water Source: No information.
Other: N.A.
Wood smoke and dried, singed herbs, with yellow plum and roasted agave sweetness.
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