On ancestral Miztec land in Valles Centrales, Oaxaca, the agaves spend 8-12 years reaching their ripest maturity in different parts of the arid and sun-soaked valley. There is no one-size-fits-all approach to caring for each of our varietals—Espadín, Tobalá and Salmiana vary in average size, each with its own particularities we listen to and care for. To promote biodiversity, they plant three new wild agaves for every one hand-harvested and never use insecticides, enriching the land for all species calling it home.
These hearts of the agave, often weighing up to 200 pounds, are where the sugars are concentrated and give life to what will ultimately be the curious spirit of The Lost Explorer Mezcal. The longer an agave is allowed to mature, the longer it has to soak up every element of Nature and the richer its sugar content. Patience is key.