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. And while both mezcal and tequila are aged after distillation, mezcal is typically aged less than tequila. In tequila, aging is a main factor that producers can really play with for flavor. With mezcal, we also have the many agave species open for exploration. See below for an overview of how the production processes differ. Mezcal makers and aficionados have an innate respect for the patience demanded by the process of mezcal-making, but you don’t have to be an expert to enjoy a slow sip and appreciate the complexities time has created here. THE PROCESS: MEZCAL VS. TEQUILA PRODUCTION Scaling requires credible long-term capacity planning. While many new spirits brands focus on the US market only, The Lost Explorer widened its launch to include Mexico and key strategic markets with strong on-trade and luxury brand networks — specifically the UK, Australia, Greece and Italy. Future expansion plans underway target South America, mainland Europe and the Asia-Pacific region. I had a real love for Mexico and its culture, craft, heritage, and the depth of it all. With that inevitably came spending a lot of time there and meeting many friends. I was really touched by Fortino and his family when we met. We had this instant bond. I love the fact that whenever you arrive at Fortino’s, you sit down with the family, you have a meal, and you share stories before you do anything.

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. All production partners selected based on environmental ethos, quality and in support of Mexican enterprise 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. 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. Mezcal is about discovery—it’s not handed to you on a platter. It had this allure to me—the provenance of the plant, its relationship to the ground and the earth, the smokiness, the artisanal craft. As you start to dig, you realize there’s this incredible heritage and story. I feel like there’s something really magical when you’re making the agave and you’re digging that pit, creating that fire, sitting around and waiting for days—the patience inbuilt to the process allows you to really connect. It still fascinates me to the point where I have become somewhat obsessed by it, which is why we find ourselves producing our mezcal today.We could all be doing more. I tend to prefer to talk about sustainability and how, in our case, we want to be able to respect our planet and its communities while maintaining a certain level of mezcal making. I don’t think it’s just about being ‘green’. Our production is carried out in a manner that benefits the local mezcal-producing community in Oaxaca and also protects the land’s biodiversity. Another key project actively supported by Lost Explorer is with Isla Urbana (via de Rothschild’s charity Voice for Nature Foundation). For The Lost Explorer Mezcal, Maestro Don Fortino Ramos plays close attention to the fermentation environment to ensure the light is just right (warm, soft, diffuse), the energy is good, vibes are flowing, and the music classical. Don Fortino also has determined the optimal bottling strength for The Lost Explorer Mezcal to sit right at 42% ABV. 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. For The Lost Explorer, this specific bottling strength is very much a signature style that offers the perfect balance of raw ingredients and alcohol. It produces a smooth, well-balanced and elegant flavor, that allows the full complexity of the agave to shine through.

Our Salmiana expression meanwhile, which is harvested after 12 years, is like nothing I’ve ever tried before – it’s so sensual and gentle; it almost like a gin. It has a sweet and spicy profile with hints of green chilli, grapefruit and fresh agave. I’m particularly excited about it as it has so much character and is so unexpected. Don Fortino refined the recipe during early morning taco sessions. If you really take a moment to slow things down while you’re sipping your next mezcalito, perhaps you will taste the 8-12 years (in some cases more!) the agave have spent growing to reach maturity; the excursions to hunt and harvest the wild varietals; the 72-plus hours the piñas spent roasting in the earth; or days the smoky cooked piñas spent fermenting. In each stage, we celebrate the earth. Perhaps, like us, you will grow curious to explore the wonder and diversity of the revered agave species, and the nuanced flavors brought to life through each mezcal. And perhaps you, too, can tell the difference. Choosing these projects to support was a joint management decision for The Lost Explorer team, working closely with the Voice for Nature Foundation. The Lost Explorer’s commitments come from a place of contributing beyond their own business goals and supporting a more sustainable future for the environment and communities of Oaxaca. These specific initiatives were chosen because they would have impact in the immediate short-term, but also longer-term, in addition to supporting the UN Sustainability Goals of Climate Action, Gender Equality and Economic Growth. As the agave spirits trend continues to take hold, people are becoming more curious and inquisitive about mezcal, and that growing interest is benefitting the premium end of the market”, commented Tanya Clarke, CEO of The Lost Explorer Mezcal. The Lost Explorer Mezcal is a handcrafted spirit cultivated on ancestral Miztec land in the sun-soaked Valles Centrales, Oaxaca. Harvested in harmony with the elements and in tune with the rhythm of nature, this small-batch artisanal mezcal invites people to Live Curiously and Celebrate the Earth, exploring the wonder and diversity of the sacred agave.

agave, wild crafted and artisan. There are three mezcal varietals in the range, each born from a process deeply in tune with the rhythm of nature: Espadín, Tobalá and Salmiana

Germinate seeds of genetically diverse agave on our distillery land and experimentation at The Lost Laboratory I found myself sitting in a hut with the tribesmen drinking chicha, a local concoction made from fermented corn, saliva and spices. It’s pretty punchy moonshine and I didn’t want to appear rude, so I drank a lot of it and was getting progressively merry. 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. That fledgling ambition required a leadership team that could navigate the pandemic’s severe distribution detours and unexpected marketing hurdles.

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The idea of The Lost Explorer began with adventurer, David de Rothschild, of the de Rothschild banking family, as a broad and eclectic selection of “luxury/expensive” items that included mezcal. The products were inspired by treasures he had collected during his time exploring the world. He describes the underlying theme of this collection as “nature and curiosity,” words that are repeated throughout statements about the Lost Explorer mezcal since its launch in 2020. “We embrace curiosity as a fundamental human sense, letting it guide us in our quest to more deeply understand mezcal, the earth and each other.” Focusing on climate action, Lost Explorer is working with Isla Urbana, an NGO dedicated to contributing to water sustainability in Mexico through rainwater harvesting, specifically in highly marginalized communities where access to clean water is limited. The Lost Explorer partnership will begin with supporting an additional four rainwater harvesting systems within the Oaxacan communities of San Jose Tenango.