The Lost Explorer Tequila Blanco

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 Espadin 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.

Cooking: Stone/Brick ovens.

Crushing: Roller mill.

Fermentation: 100% agave. Champagne yeast. Fermentation without fibres.

Still Type: Stainless steel pots.

Ageing: N.A.

Water Source: Deep well water.

Other: N.A.

Buttery, herbal waves of oregano and cooked agave join zesty notes of citrus and subtle tropical fruits, with warming cinnamon spice and vibrant mineral undertones.

Mark - text from the Spotlight on Tequila blog

Lost Explorer started their journey making mezcal on the ancestral Miztec land in Valles Centrales, Oaxaca, with Maestro Mezcalero Fortino Ramos. They grow their agaves 8-12 years to allow them to reach their ripest natural maturity in different parts of the arid, sun-soaked region.

Along the way they have forged deep connections with makers who embody their sense of adventure whilst seeking a deeper understanding of the ways of nature, tradition and heritage of artisanal agave-spirit making in Mexico, always striving to give back more than they receive.

They later ventured into the lowlands of Jalisco, there they brought a careful approach to make a masterful Tequila with Maestro Tequilero Enrique de Colsa.

For The Lost Explorer Tequila, the agave spends 6 to 7 years soaking up the rich elements of the volcanic soil and surrounding terroir. Distilled in a dedicated facility, their small batch tequilas are not only crafted with care, but with the highest quality.

Crafted to be sipped slowly, herbaceous and earthy notes transport you to the sun-soaked lowlands of Amatitán, Jalisco. Bright citrus on the palette transitions into spiced cinnamon and vegetal undertones. The slight minerality is a gift from the ancient volcanic terroir, with a faint sea salt finish blown in from the nearby coast. Lost Explorer advise pairing this Tequila with a mild panela cheese, earthy pistachios, or a fresh citrusy ceviche.