The Lost Explorer Espadin Mezcal

Sale price$49.99 Regular price$69.99
42% ABV• 750mL

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Eight years of patience yield something extraordinary. The Lost Explorer Espadin Mezcal draws from the sun-drenched valleys of San Pablo Huixtepec, Oaxaca, where a single agave variety grown to full maturity delivers a spirit of rare depth and character.


Crafted entirely from 100% Espadin Agave Angustifolia aged eight years before harvest, this Oaxacan mezcal honors a production tradition rooted in the land itself. The agave hearts are roasted over a fire pit, lending that unmistakable smoky soul that defines the finest mezcals from this storied region.


  • Nose: Fresh herbs with inviting hints of wood drawn from the fire pit
  • Palate: Vibrant notes of chopped agave and mesquite, brightened by sweet red apple and ripe stone fruits
  • Finish: Smooth and fruity with a lingering whisper of smoked wood that fades gracefully

The Lost Explorer Espadin Mezcal shines in a classic Mezcal Negroni, where its fruity warmth holds its own against bitter aperitivo, or sipped alongside a simple Mezcal Mule that lets the smoke and sweetness speak for themselves.


Best enjoyed neat or over a single large ice cube to let the complexity unfold slowly. Made with 100% Espadin Agave Angustifolia, sourced from San Pablo Huixtepec, Oaxaca.

Tasting Notes

Aroma: Fresh herbs with hints of wood from the fire pit

Palate: Chopped agave, mesquite, sweet red apple and ripe fruits

Finish: Smooth and fruity, with a slight smoked wood finish on the palate

Gold - San Francisco World Spirits Competition - 2021

Silver 91 points - International Wine and Spirits Competition

Silver - The Spirits Business Tequila & Mezcal Masters

Location icon
Location: San Pablo Huixtepec, Oaxaca
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Master Distiller: Fortino Ramos
The Lost Explorer makes mezcal in Oaxaca and tequila in Jalisco, each with its own maestro. Maestro mezcalero Fortino Ramos, who has spent 40 years distilling mezcal, roasts agave grown 8 to 12 years in earthen pits and brick ovens in San Pablo Huixtepec, ferments it with wild yeast and spring water in open oak vats and double distills in copper alembics. His preferred bottling strength is 42% ABV. In Amatitán, maestro tequilero Enrique de Colsa steam cooks blue agave for 48 to 60 hours in stone ovens, presses it through a roller mill and double distills in small batches. The brand plants three wild agaves for every one it harvests.
LOCATION

San Pablo Huixtepec, Oaxaca

San Pablo Huixtepec is a farming town of about 9,600 people in the Zimatlán district, on the western side of Oaxaca's Valles Centrales, roughly 30 km south of Oaxaca City. It sits at about 1,480 meters in a semi-arid stretch of the valley, and its name means hill of thorns. The Valles Centrales are the heart of Oaxacan mezcal country, and Espadín and Tobalá are cultivated here for years before harvest.

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