The first time I tried Mezcal was by my hotel pool in Guadalajara, Mexico. Author Irving Welsh of ‘Trainspotting’ fame sauntered over with a bottle of the smoky agave-based spirit looking for a late-night drinking companion. I was happy to oblige. The evening ended in something of a blur but left me with a taste for this delicious spirit. 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.” 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.

That fledgling ambition required a leadership team that could navigate the pandemic’s severe distribution detours and unexpected marketing hurdles. Development of technology has evolved man’s relationship with making mezcal, but the practical and spiritual knowledge handed down through generations in regions like Oaxaca remains a factor in its quality and character.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. The 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.

CFO Olesya Esclapez credited cross-functional collaboration for that successful shift, highlighting, “I work closely the sales, marketing, production, and supply teams to expand and grow our business. Adaptability and resilience are key. We balance long-term ambition with flexible short-term plans. That’s been our mindset from the start.” Novel and nimble 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 Choosing these projects to support was a joint management decision for The Lost Explorer team, working closely with the Voice for Nature Foundation. The Lost Explorer’s commitments come from a place of contributing beyond their own business goals and supporting a more sustainable future for the environment and communities of Oaxaca. These specific initiatives were chosen because they would have impact in the immediate short-term, but also longer-term, in addition to supporting the UN Sustainability Goals of Climate Action, Gender Equality and Economic Growth.Commitments in place at the moment include: Don Fortino being a shareholder in the company; rainwater conservation; the use of reclaimed wood; replanting at least three agaves for every agave we distil; creating fertiliser from agave waste; and using solar panels. We’ve also created ‘The Lost Laboratory’, which will play a leading role in the support of environmental improvements in the making of sustainable artisanal mezcal.