New mezcal brand The Lost Explorer has launched Espadín and two rarer wild varietals, Tobalá and Salmiana.
Co-founded by David de Rothschild and Icelander Thor Björgólfsson in collaboration with acclaimed mezcalero Don Fortino Ramos, “The Lost Explorer” premium expressions are distilled on the edge of San Pablo Huixtepec, Oaxaca by Ramos and his daughter Xitlali.
Each agave is harvested individually before being cooked using local recycled wood in earthen ovens, ground and macerated, fermented in open-top wood barrels, and double-distilled in a copper alembic still. The spirits are bottled in recycled crystal glass bottles, hand-labeled and sealed using a natural cork and fully biodegradable beeswax.
“Our three varietals are a product of multiple hands from multiple families here in Mexico,” says Ramos. Espadín is described as a ‘subtly sweet and herbaceous well-balanced mezcal with hints of apple, ripe fruits and a mild smoky layer to finish.’
Tobalá (also known as the Explorer Agave), is harvested after ten years and has hints of tobacco, cocoa, vanilla and leather, “offering a unique balance between wood aromas and umami flavors.”
Salmiana is harvested after years and the most herbaceous expression with nuances of green chili, grapefruit, and “fresh agave after rainfall.”
Sustainability is central to the brand’s ethos. There are plans for the Mezcalero to become a shareholder in the company, rainwater conservation, re-cycled wood burning used, fertilizer created from agave waste, and solar panels installed. “Brands based on empathy, authenticity, and integrity, with nature at its heart, are the ones that are going to survive,” says de Rothschild.
Adds Björgólfsson: ‘Our mission has always been to create a world-class distillery, making world-class sustainable mezcal that inspires people to live curiously. We are proud to be in true partnership with nature, from seed to shelf, setting new standards for the industry today.”
Another new mezcal from Casa Lumbre is Ojo de Tigre is made from Oaxaca Espadin and Puebla Tobala agaves. The distillery also makes Ancho Reyes, Abasolo Whisky , Nixta Corn Liqueur and Montelobos mezcal.