Excerpted from TastingTable.com.
Mezcal is a traditional Mexican spirit and has been produced and beloved in the country for centuries. It’s a product of the agave or maguey plant. There are more than 14 agave species that can be used to produce mezcal, including Angustifolia (also known as Espadín), Cupreata, and Salmiana.
Mezcal is a traditional Mexican spirit and has been produced and beloved in the country for centuries. It’s a product of the agave or maguey plant. There are more than 14 agave species that can be used to produce mezcal, including Angustifolia (also known as Espadín), Cupreata, and Salmiana.
Mezcal is produced using the fermented juices of the cooked agave or the piña. These cores are cooked in stone ovens, mashed, fermented, and distilled. Afterward, the liquid can be aged to produce a reposado or añejo mezcal, and it can also be infused with different ingredients, from fruits and spices to animal protein.
Under the Denomination of Origin, mezcal can be produced in nine states in Mexico: Oaxaca (which boasts 66 percent of the entire country’s production), Durango, Guerrero, Puebla, Tamaulipas, San Luis Potosí, Zacatecas, Michoacán, and Guanajuato.
Most producers (traditionally called maestro mezcalero or mezcal masters) have learned the trade of mezcal production from their ancestors, making this spirit a true family affair. This also means that each family brings their own knowledge and vision to the production.
Over the past decade, mezcal’s popularity has grown immensely, both in Mexico and abroad. According to Yahoo Finance, the North Americas accounted for the industry’s maximum growth during 2017, and the global market is estimated to reach $437 million by 2028. Amidst the success and hype, there are a few brands that really stand out due to their commitment to quality and fantastic products.
4. The Lost Explorer
The Lost Explorer’s three expressions (Espadín, Tobalá, and Salmiana) are produced by Fortino Ramos, a first-generation maestro with 40 years of experience whose palenque is located in Oaxaca’s Valles Centrales region.
The brand’s three varietals are produced with wild agave, and each plant is hand-harvested by Fortino and his team. Don Fortino and his team cook the agave in earthen ovens lined with volcanic rocks, mill the cooked agave, and allow the mash to ferment naturally in open-air barrels. Finally, the liquid is twice-distilled in copper stills.
Don Fortino is now passing on his knowledge and wisdom to his young daughter, Xitlali, who is training to become a maestra mezcalera, something that is still quite new in the male-dominated world of mezcal. As part of its commitment to the region, the brand plants three new wild agaves for each harvested plant. It has also partnered with Isla Urbana, a rainwater harvesting NGO that installs systems in communities with limited access to clean water.
While the brand might be relatively new to the landscape, it sure has made waves, winning plenty of awards in 2021, including Double Gold in the San Francisco World Spirits Competition and Silver (with 91 points) in the International Wine and Spirit Competition. In fact, it was the most awarded mezcal of 2021, and we have to agree. It’s pretty great.
Read the full article HERE on TastingTable.com.