David de Rothschild founded The Lost Explorer Mezcal on a harmonious relationship between nature and the Oaxaca community in 2020. Today, it is an award-winning mezcal company that is setting an example for sustainable spirits production.
Just as the process of drinking alcohol should be slow and thoughtful, so should the process of producing it. David de Rothschild’s The Lost Explorer Mezcal celebrates the environment, Mexico, and the artisanal craft of making mezcal. The company uses sustainable, age-old techniques to produce mezcal together with nature.
Always a “lost explorer,” the London-born de Rothschild is known for his unparalleled methods of adventuring. His most challenging and notorious expedition was in the summer of 2010. He sailed the 60-foot Plastiki vessel, made from 12,500 reclaimed plastic bottles, 8,000 nautical miles from San Francisco to Sydney. The memorable journey drew attention to the plastic pollution plaguing our oceans. His curiosity and love of nature also carried him to the Amazon rainforest, the Gobi Desert, Antarctica, and now to Oaxaca–the heartland of mezcal production.
De Rothschild and his co-founder Thor Björgólfsson started the company in 2020 in partnership with maestro mezcalero Don Fortino Ramos, who has committed himself to mastering the art of mezcal distilling for the past 40 years. “His ability to craft exceptional mezcal is not just a skill; it’s an art that we are privileged to share with the world. ” said de Rothschild. The mezcal-making community cultivates Lost Explorer mezcal with 100% agave from Valles Centrales in Oaxaca. Their mezcal was recognized as the most awarded worldwide in the first year of launch.
“Having ownership of our distillery allows us to oversee and influence every step of the supply chain, a level of involvement that sets us apart from businesses that rely on white-labeling from various mezcal makers,” David De Rothschild.
Mezcal, which villages historically produced in small batches, is experiencing a boom in popularity outside of Mexico. The toll that commercial production typically takes on the environment is still hidden from consumers, though. Effects of large-scale, fast-paced mezcal production include deforestation, tons of waste generation, soil erosion, and the disappearance of wild agave species. The Lost Explorer represents a bright shift in these patterns.
Aiming to be the most sustainable mezcal brand in the world, de Rothschild and his team implemented sustainable practices that favor the Oaxacan mezcal-producing community and the land’s biodiversity. Transparency is the foundation of their sustainability efforts. “Having ownership of our distillery allows us to oversee and influence every step of the supply chain, a level of involvement that sets us apart from businesses that rely on white-labeling from various mezcal makers.,” said de Rothschild.
The Lost Explorer production process upholds the sacred covenant between agave plants and humans. Solar panels in the agave fields power the distillery as a renewable energy source. The company monitors its carbon footprint and conducts a bioclimate study to advise environmental and energy efficiency. The Lost Explorer also prioritizes regenerative agriculture, an approach to farming that focuses on restoring and enhancing the ecosystem’s health. At least three agave plants are replenished for each one used, and agave waste is processed into a fertilizer.
Even down to the bottles, The Lost Explorer thinks of every facet of sustainability and community. Mexican designers and suppliers craft the mezcal bottles out of 55% recycled crystal scraps and with a natural wood stopper and biodegradable natural beeswax. The logo represents the earth’s natural ecosystems: deserts, mountains, forests, and oceans.
The mezcal comes in three award-winning expressions: Espadín, Tobalá, and Salmiana. Espadín is sweet, herbaceous, and smoky, with hints of fresh herbs, fruit, and chopped agave. It is the most commonly sourced agave variety. Tobalá is a more earthly expression and carries notes of tobacco, coca, leather, and vanilla. Salmiana is the most herbaceous expression, with hints of citrus and herbs. Its sweet and spicy flavor profile comes from its 12 years of maturing.
The Lost Explorer aims to receive from nature, not take from it. The symbiotic relationship between humans and the environment shines through in the cultivation, harvest, cooking, milling, distillation, and bottling processes. It’s a testament to de Rothschild and his team’s commitment to reshaping the narrative of mass mezcal production. “I am committed to ensuring the liquid remains the best, continuing to innovate within mezcal, working harmoniously within the rhythm of nature with the agave plants, and to keep working closely with all of the team who make it possible,” said de Rothschild.
Homepage image courtesy of David De Rothschild. Inside image above of Maestro Fortino Ramos by Daniel Patlán.
