A labor of love. Our artisanal mezcals are born from a process deeply in tune with the rhythm of Nature.
For the past 40 years, internationally recognized and award-winning Maestro Mezcalero Don Fortino Ramos has dedicated himself to mastering the art of distilling mezcal. A love for the craft runs in the family: his daughter, Xitlali, works closely by his side in her pursuit to become the family’s second generation mezcalera.
We believe in order to best serve Nature, we must listen to it and learn from it. On ancestral Miztec land in Valles Centrales, Oaxaca, our agaves spend 8-12 years reaching their ripest maturity in different parts of the arid and sun-soaked valley. There is no one-size-fits-all approach to caring for each of our varietals—Espadín, Tobalá and Salmiana vary in average size, each with its own particularities we listen to and care for. To promote biodiversity, we plant three new wild agaves for every one hand-harvested and never use insecticides, enriching the land for all species calling it home.
The rigorous and precise process of harvesting the piña is entrusted to our few and fearless jimadores who call upon a centuries-old expertise to carve through the agave’s protective leaves. Once they have reached their full maturity, each agave is individually hand-harvested the jimadores, who help determine the precise moment of ripeness. Our Maestro Mezcalero Don Fortino determines the final selection of the agave, according to his knowledge and expertise, as it is the agave itself that has the greatest influence on the taste profile of each mezcal.
The spiky protective leaves and roots are cut away using a machete to leave the piña. These hearts of the agave, often weighing 80-200 pounds, are where the sugars are concentrated and give life to what will ultimately be the curious spirit of The Lost Explorer Mezcal.
The longer an agave matures, the longer it has to soak up the elements of Nature, and the richer its sugar content. There is a patience built into the process.
Here, we return the piñas to the earth. Dug into the ground, conical earthen ovens lined with volcanic rock, reclaimed local wood, soil, and river stones are filled with piñas and covered with a tarp and soil. After 3 days of cooking, the piñas are then uncovered, letting the perfectly roasted agave rest and cool for 2-3 days.
At this stage, the sweet-smelling roasted agaves are fully ground and macerated to break down the fibers and prepare the agave to take on full character in the fermentation stage. (We opt not to use a donkey-towed tahona as some traditional methods do because, well, there are other ways to do this that don’t involve four-legged friends.)
Smoked and now with all fibers thoroughly exposed, the agave is transported to open-top oak barrels where they are set to rest in pure spring water as the wild yeasts find harmony with the elements. Fermentation occurs naturally, and these wild yeasts are unique to The Lost Explorer Mezcal palenque, another key factor in determining the character and taste of each mezcal varietal.
Maestro Mezcalero Fortino Ramos meticulously sets the atmosphere for the fermentation and monitors this closely over the following days as it matures. For Fortino, being in tune with the yeast is critical.
Each of our mezcals is double-distilled in copper stills to achieve the purest and smoothest expression of the wild maguey.
Finally, each uniquely profiled mezcal varietal is presented in glass bottles, made in Mexico from recycled crystal scraps, hand-labelled, sealed with natural biodegradable cork and finished with a kiss of natural beeswax.
The Lost Explorer Mezcal is then ready to take on the world.