with The Lost Explorer Mezcal
With time as a key ingredient in both craft and consumption of this ancestral libation, mezcal likes to take things slow. Sipping mezcal is a bit of an art itself, calling upon the senses. It helps to start with understanding what mezcal is and the origin of the flavors you’re about to experience. As a quick reminder: A couple main differences between mezcal and tequila is that mezcal can be produced with dozens more agave species, contributing to a vaster range of flavor, and mezcal’s production method involves days-long roasting of the agaves in earthen pits.
To appreciate the source and the process, remember to slow down and savor each sip (don’t shoot it!). Sip Curiously.
A sweet and herbaceous expression, well-balanced with hints of red apple, ripe fruits and a mild smoky layer to finish.
Espadín is the most commonly sourced agave varietal for mezcal. Its sky-reaching sword-like leaves protect the piña. Typically, an Espadín agave will take 5-8 years to reach maturity, though we like to leave ours alone for 8. The extra time is well savored.
The approachable, welcoming aroma of Espadín will instantly transport you to the arid valleys of San Pablo Huixtepec where our Espadín grows. The sweet smoke rests gently on the roof of your mouth before giving way to a gentle, lingering finish that caresses the mouth in an even warmth.
- Red apple & chicatana ant salt
- Tangerine & Tajín
- Pear, vinegar & salt
An earthy expression with hints of tobacco, cocoa, vanilla and leather, offering a unique balance between wood aromas and umami flavors.
Also known as the ”Explorer Agave,” the elusive Tobalá is a wild agave that grows in arid, shaded, high-altitude canyons. It is much smaller than its more common kin and extremely rare to find.
A cozy aroma of dry tobacco, wood and cocoa gives way to subtle vanilla notes on the palate, ultimately with leather and clay notes being reminiscent of characteristics found in a fine scotch. A smooth and earthy finish carries hints of citrus and fresh spring grass.
- Chocolate with caramel sea salt
- Pickled mushroom & lemon peel
The most herbaceous expression of all, offering a sweet and spicy profile with hints of green chili, grapefruit and fresh agave.
Massive in stature, this wild agave species is foraged from its preferred high-altitude, adventurous terroir. Salmiana, also known as the “Green Giant,” can grow up to 12 ft. in diameter and reach as high as 6 ft into the sky.
On the nose, Salmiana expresses fresh green chili, vibrant grapefruit peel and agave after a rainfall. The citrus notes carry onto the palate with a sweet tint of dried herbs that lead to a spicy finish with even minerality.
- Olives & demerara
- Semi-pickled celery & worm salt
We encourage you to revisit this sensory journey with friends and learn more about the art of sipping. Celebrate, contemplate, or just watch an afternoon pass by.