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

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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. 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. Another key project actively supported by Lost Explorer is with Isla Urbana (via de Rothschild’s charity Voice for Nature Foundation). 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.

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.

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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. Those three principles connect concepts to cash flow, promote cross-functional collaboration and invigorate stakeholder relationships critical to lasting success. Top shelf 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. 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.

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. Environmental sustainability is at the forefront of The Lost Explorer’s agenda (a complete list of these efforts are below). Examples of the brand commitments currently encompass rainwater conservation, the use of reclaimed wood, replanting at least three agaves for every agave distilled, up-cycling agave waste and using solar panels. These actions are researched and implemented through their in-house research space, the “Lost Laboratory.”Positioning the mezcal alongside other premium brands relies not only on exceptional liquid quality and sustainability credentials, but also on distributors’ confidence and belief in the brand proposition. “In addition to sales and marketing, effective revenue management is key to brand building. We monitor and analyze market penetration and competitive price positioning in the agave spirits category,” Esclapez emphasized. 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. We’re aiming the brand at people who want to drink better. You can go out and have a drink or you can have an experience. The mezcal category is still quite fragmented and there aren’t any big players yet, so I hope The Lost Explorer becomes a new firm favourite. My wife is my harshest critic and it has passed the taste test with her. Proof Drinks will be putting it out into high-end hotel bars and restaurants in the UK. Beyond consumer engagement and marketing initiatives, Escalapez offered three key, often understated, suggestions for CFOs and CIOs tasked with brand building. 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 200ml flask edition of the bottle features the same sustainable design elements as the larger 700ml bottles, which are made from more than 55% recycled crystal scraps, and hand-sealed with biodegradable natural beeswax from Mexico. This wide span of agaves eligible for mezcal-making is what excites us most. There is an element of chase in pursuit of the varietal a mezcalero will select for his prized mezcal. More regions and more options of agave means more experimentation, greater nuances, and a big opportunity for biodiversity. TYPES OF MEZCAL Germinate seeds of genetically diverse agave on our distillery land and experimentation at The Lost Laboratory Tobalá one of my favourite strains of agave as it’s really herbaceous and produces something very unique. Ours is harvested after a decade and has hints of tobacco, cocoa, vanilla and leather, offering a unique balance between wood aromas and umami flavours. It’s important that our distributors, customers and consumers around the world understand the rationale behind our premium price positioning and the value associated with the hand-crafted, small batch production and sustainability credentials of our brand. Each varietal of mezcal comes in a bespoke bottle, made in Mexico from over 55% recycled crystal scraps, is hand-labeled and sealed with natural beeswax sourced from Guadalajara in Mexico,” she detailed.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.”

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. In partnership with award-winning Maestro Mezcalero Don Fortino Ramos, The Lost Explorer Mezcal is committed to the sustainable production of high-quality handcrafted mezcal in a manner that benefits the local mezcal-producing community in Oaxaca and protects the land’s biodiversity, with the long-term mission of becoming the most sustainable mezcal brand in the world. PRODUCT RANGEThe 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. 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. Xitlali will one day take the reins of production for The Lost Explorer, so the issue of gender equality is significant to the ongoing relationship between mezcalera and the brand. Xitlali is already stepping up to help grow the sustainable agenda of her family palenque; “I feel that all our sensitivity, vision to grow beyond what we are, and empowerment are what we as women can offer to this industry that men have mainly led in the past.” 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 I’ve worked with big brands for 20 years in the sustainable space, advising companies like Levis on how to use less water in the production of their jeans. I wanted to develop my own sustainable product with sharing at its heart. There’s still a lot of disposability in the sustainable space, but I feel there’s a savouring and a depth to the mezcal experience. The goal was to make the best mezcal.

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