Mezcal sustainability
The Lost Explorer Mezcal operates ambitious biodiversity practices with at least three agave plants replenished for each one used for mezcal, including seed germination of genetically diverse agave.
Waste bagasse (agave fibre left after milling) is recycled and processed into fertilizer and then upcycled into sipping copitas and adobe bricks.
As well as regenerative agriculture, The Lost Explorer focuses on the best sustainability practices throughout the entire production process.
Climate & Energy
Agaves for mezcal are cooked using both earthen pit ovens and above-ground masonry brick ovens to help maintain healthier working conditions for the team and reduce the environmental footprint, while still ensuring The Lost Explorer Mezcal's signature earthy and subtly smoky flavours. This method saves three tons of wood per batch, compared to an operation using only earth pit ovens.
The use of natural gas-powered fire directly underneath to heat the stills further reduces wood consumption and benefits the health of employees.
The palenque has 32 solar panels on the roof to harness to help fulfil energy used during production.
Supply chain excellence
Agaves are harvested only at peak maturity, letting them grow naturally for an average of 8-12 years, depending on agave type. They are then cooked according to artisanal methods using only local reclaimed wood.
All production partners are selected based on environmental ethos, quality and in support of Mexican enterprise.
Bespoke bottles, designed and produced locally in Mexico are made using over 55% recycled crystal scraps. The bottles are sealed with fully biodegradable wax made from beeswax and vegan wax resins sourced from indigenous communities in Oaxaca and Coahuila.
All spirits are distilled, bottled, and labelled on-site, reducing transportation mileage and emissions.
Building Community through Impact Projects
Sustsainlle mezcal production starts with long-term local relationships with agave growers who are paid a fair price per ton of agave they supply. This extends to ongoing creative partnerships with artisans located in the heart of Oaxaca, as local partnerships that directly address Sustainable Development Goals (SDGs), with impact in the Oaxaca region.
An annual partnership with the Oaxacan organization SiKanda provides business education and seed funding to local women entrepreneurs.
Ongoing partnership with Isla Urbana to install multiple rainwater harvesting systems in remote Oaxacan communities.
The Lost Explorer Espadín
Made from Espadín agave grown in the arid valleys of San Pablo Huixtepec for an average of eight years before harvesting. The Lost Explorer is double
The Lost Explorer Salmiana
Made from Salmiana agave grown in San Pablo Huixtepec for an average of 12 years before harvesting. The Lost Explorer is double distilled by Mezcalero
The Lost Explorer Tobalá
Made from Tobalá agave grown in San Pablo Huixtepec for an average of ten years before harvesting. The Lost Explorer is double distilled by Mezcalero
