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

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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. Data automation transforms revenue management by building trust. Esclapez noted, “In general, our teams cannot focus on the value-added operations without reliable, transparent and timely reporting data. Our financial systems consolidates and profitability data across jurisdictions. That’s important from a regulatory perspective, but also drives are pricing strategy, product allocations and market share pursuits. Such insight is critical for effective revenue management and business growth.” 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. The nuances in taste come from of course the different agave species themselves, but also the great sensitivities to the environment each plant has. The notion of “terroir” in wine also applies to mezcal, where the various agaves act as palettes for the earth they’re grown in. The many years the agaves take to mature means they experience many climate cycles and have a significant amount of time to soak up the characteristics of the region—the sun, aridity, altitude, soil composition, the neighboring plants sharing the soil. Development of technology has evolved man’s relationship with making mezcal, but the practical and spiritual knowledge handed down through generations in regions like Oaxaca remains a factor in its quality and character.

In 1996, Maestro Mezcalero Don Fortino and his family set out to make quality, world class mezcal. They chose to produce mezcal artesanal even before the laws governing its production made the distinction between the three categories that exist today — Mezcal, Artesanal, and Ancestral. Don Fortino’s vision for the way he wanted to make mezcal was clear, a handcrafted approach in symbiosis with the land. This harmony between Nature and artisan is what Don Fortino describes as the “mystical factor of what Nature does in concert with man’s knowledge.”

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Investing in one of The Lost Explorer’s “luxury” mezcals, you are not just buying a bottle, but a piece of artwork, as well as supporting their choice of charities and efforts for sustainability. Like any business they still have profit targets and plans for expansion, which are challenging in this saturated market, without the addition of a high standard of sustainable practice. It remains to be seen if the expansion of the mezcal world can be tenable in general, but The Lost Explorer is in a strong position to pursue this dream, using its prestigious platform to lead the way as “the most sustainable brand in the world.” Complete list of The Lost Explorer projects and initiatives 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 first time I tried Mezcal was by my hotel pool in Guadalajara, Mexico. Author Irving Welsh of ‘Trainspotting’ fame sauntered over with a bottle of the smoky agave-based spirit looking for a late-night drinking companion. I was happy to oblige. The evening ended in something of a blur but left me with a taste for this delicious spirit.

Germinate seeds of genetically diverse agave on our distillery land and experimentation at The Lost Laboratory The difference between mezcal and tequila? Clearly a lot of things. But really, we think the biggest marker comes down to patience, time and curiosity. We are inspired by the patience required in the process of mezcal-making and the play and curiosity that come with exploring the many species of agave you can experiment with. And while, generally, the time, labor, and expertise required to make mezcal results in it costing more than many tequilas, we happily embrace that there are no shortcuts. 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. 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. 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.Let’s dig into the differences between the three mezcal production methods, why The Lost Explorer produces mezcal artesanal, and how the human factor affects the distilled spirit just as much as the terroir. Getting Grounded in the Three Types of Mezcal Production That fledgling ambition required a leadership team that could navigate the pandemic’s severe distribution detours and unexpected marketing hurdles. 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 In the last decade, under the complex regulations that govern mezcal, modifications were made to distinguish between class and category. There are five classes of mezcal and three production categories. We at The Lost Explorer make mezcal Joven (or unaged) within the category of artesanal. All industries are affected by global supply chain challenges. We ensure that we meet partners’ needs, carefully select our target markets and increase our logistics spend to avoid supply and sell-through disruption — that’s how to build the firm foundation that a leading brand requires,” Esclapez added.