The Lost Explorer Espadin Mezcal - 200ml (Hip-Flask)

The Lost Explorer Espadin Mezcal shines when sipped neat at room temperature, allowing its complex smoky and herbal notes to unfold on the palate. It's equally delightful over a large ice cube or mixed into agave-forward cocktails, making it a versatile spirit that's perfect for warm summer evenings or cozy fall nights, pairing beautifully with grilled meats, rich moles, or even spicy seafood dishes.

Nose: Bright, herbaceous agave aromas lead, followed by wisps of smoke and citrus. Hints of green apple and fresh-cut grass provide a crisp, vegetal backdrop.

Palate: Smooth and balanced. Roasted agave sweetness mingles with peppery spice. Notes of lemon zest and green bell pepper add complexity. A subtle earthiness and mild smoke weave throughout.

Finish: Medium-long with lingering warmth. The smoke becomes more pronounced, complemented by a gentle minerality. Faint hints of vanilla and black pepper emerge as the agave flavors slowly fade.

The Lost Explorer Espadin Mezcal is crafted using traditional methods in Oaxaca, Mexico, where ripe agave piñas are roasted in underground pit ovens, crushed by a horse-drawn tahona wheel, and naturally fermented in wooden vats before double distillation in copper stills. What's particularly interesting is that each small batch is overseen by Maestro Mezcalero Don Fortino Ramos, who brings decades of expertise to ensure the mezcal captures the true essence of the espadin agave and the Oaxacan terroir.

• The Lost Explorer Espadin Mezcal is made from agave plants that are up to 8 years old, which is nearly twice the age of agave used in most tequilas. This extra maturity contributes to its complex flavor profile and smoky depth.
• The 200ml hip-flask bottle of The Lost Explorer Espadin Mezcal is designed to be carbon-negative. The company plants 3 agave plants for every single one harvested, actively promoting biodiversity and sustainability in Oaxaca.
• In a nod to ancient Zapotec traditions, The Lost Explorer's master mezcalero, Don Fortino Ramos, buries a piece of raw chicken breast in the ground during distillation. Local lore suggests this practice helps absorb any impurities in the mezcal, though it's primarily a ritual to honor ancestral methods.